Emissions of volatile organic compounds (VOCs) from cooking and their speciation: A case study for Shanghai with implications for China
Hongli Wang(Ministry of Education of the People's Republic of China), 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(University of Exeter), Lina Wang(East China University of Science and Technology), Jing Liu(Harbin Institute of Technology), Li Li(Shanghai University of Traditional Chinese Medicine), Shengao Jing(Shanghai Academy of Environmental Sciences), Shikang Tao(Shanghai Academy of Environmental Sciences), Mingzhou Yu(China Jiliang University)
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