Characterizations of PM
Carcinogenic risk
Commercial restaurants
Cooking emission
Organic markers
PM(2.5)
Journal
Chemosphere
ISSN: 1879-1298
Titre abrégé: Chemosphere
Pays: England
ID NLM: 0320657
Informations de publication
Date de publication:
Dec 2020
Dec 2020
Historique:
received:
25
05
2020
revised:
28
06
2020
accepted:
17
07
2020
pubmed:
1
8
2020
medline:
6
11
2020
entrez:
1
8
2020
Statut:
ppublish
Résumé
Cooking emissions are both indoor and outdoor sources for fine particulate matter (PM2.5) but their contributions are often ignored. The PM2.5-bound organic compounds, including alkanols, alkanes, monocarboxylic acids, dicarboxylic acids, and polycyclic aromatic hydrocarbons (PAHs) were determined in the emissions from the most popular types of restaurants in the capital city of northwestern China. The mean concentration of total quantified organic compounds (Σ
Identifiants
pubmed: 32736246
pii: S0045-6535(20)31953-6
doi: 10.1016/j.chemosphere.2020.127758
pii:
doi:
Substances chimiques
Air Pollutants
0
Organic Chemicals
0
Particulate Matter
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
127758Informations de copyright
Copyright © 2020 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.