A high-resolution (0.1° × 0.1°) emission inventory for the catering industry based on VOCs and PM2.5 emission characteristics of Chinese multi-cuisines
Junfeng Zhang, Wenjiao Duan, Shuiyuan Cheng, Chuanda Wang
Topics & Concepts
Emission inventoryPollutantAir quality indexGreenhouse gasEnvironmental sciencePopulationEnvironmental chemistryTotal organic carbonOzoneEnvironmental engineeringChemistryMeteorologyGeographySociologyBiologyOrganic chemistryEcologyDemographyAir Quality and Health ImpactsAtmospheric chemistry and aerosolsVehicle emissions and performance