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A comprehensive study of volatile organic compounds from the actual emission of Chinese cooking

Food ChemistryEnvironmental ChemistryEngineeringActual EmissionAir QualityOrganic ChemistryAnalytical ChemistryToxicologyChinese CookingVolatile Organic CompoundsIndustrial EmissionAir PollutionPolycyclic Aromatic HydrocarbonVolatile ElementChemical EmissionPersistent Organic Pollutant