Exposure characteristics and risk assessment of VOCs from Chinese residential cooking
Fengju Lu, Boxiong Shen, Shuhao Li, Lijun Liu, Peng Zhao, Meng Si
Topics & Concepts
SteamingCooking methodsChemistryHealth riskDeep fryingEnvironmental chemistryContaminationToxicologyEnvironmental scienceFood scienceEnvironmental healthMedicineBiologyEcologyOdor and Emission Control TechnologiesIndoor Air Quality and Microbial ExposureAir Quality and Health Impacts