Wang, Hongli <br/><br/>
Emissions of volatile organic compounds (VOCs) from cooking and their speciation: A case study for Shanghai with implications for China.  [electronic resource] 

 -  The Science of the total environment  Apr 2018 
 - 1300-1309 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1879-1026 
<br/><br/><label>Standard No.: </label>10.1016/j.scitotenv.2017.10.098  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Air Pollutants--analysis<br/>China<br/>Cities<br/>Cooking<br/>Environmental Monitoring<br/>Humans<br/>Ozone<br/>Volatile Organic Compounds--analysis