Emissions of volatile organic compounds (VOCs) from cooking and their speciation: A case study for Shanghai with implications for China
Hongli Wang(Fudan University), Changhong Chen(Shanghai Academy of Environmental Sciences), Zhiyuan Xiang(East China University of Science and Technology), Alfred Wiedensohler(Leibniz Institute for Tropospheric Research), Shengrong Lou(Shanghai Academy of Environmental Sciences), Lin Li(Shanghai Academy of Environmental Sciences), Ying Chen(Hainan Medical University), Lina Wang(East China University of Science and Technology), Jing Liu(Harbin Institute of Technology), Li Li(Tianjin University of Science and Technology), Shengao Jing(Shanghai Academy of Environmental Sciences), Shikang Tao(Shanghai Academy of Environmental Sciences), Mingzhou Yu(China Jiliang University)
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