共 20 条
[1]
Characteristics of PM 2.5 emitted from different cooking activities in China[J] . Yun-Chun Li,Man Shu,Steven Sai Hang Ho,Chuan Wang,Jun-Ji Cao,Ge-Hui Wang,Xian-Xiang Wang,Kun Wang,Xiao-Qing Zhao.Atmospheric Research . 2015
[2]
Emissions from commercial-grade charbroiling meat operations induce oxidative stress and inflammatory responses in human bronchial epithelial cells[J] . Ning Li,Poulomi Bhattacharya,Georgios Karavalakis,Keisha Williams,Nicholas Gysel,Nachamari Rivera-Rios.Toxicology Reports . 2014
[3]
Concentration and particle size distribution of polycyclic aromatic hydrocarbons formed by thermal cooking[J] . E. Saito,N. Tanaka,A. Miyazaki,M. Tsuzaki.Food Chemistry . 2013
[4]
Emissions and indoor concentrations of particulate matter and its specific chemical components from cooking: A review[J] . Karimatu L. Abdullahi,Juana Maria Delgado-Saborit,Roy M. Harrison.Atmospheric Environment . 2013
[5]
Identification and quantification of organic aerosol from cooking and other sources in Barcelona using aerosol mass spectrometer data[J] . Mohr C.,DeCarlo P. F.,Heringa M. F.,Chirico R.,Slowik J. G.,Richter R.,Reche C.,Alastuey A.,Querol X.,Seco R.,Pe?uelas J.,Jiménez J. L.,Crippa M.,Zimmermann R.,Baltensperger U.,Prév?t A. S. H..Atmospheric Chemistry and Physics . 2012 (261)
[6]
Characterization of the sources and processes of organic and inorganic aerosols in New York city with a high-resolution time-of-flight aerosol mass apectrometer[J] . Sun Y.-L.,Zhang Q.,Schwab J. J.,Demerjian K. L.,Chen W.-N.,Bae M.-S.,Hung H.-M.,Hogrefe O.,Frank B.,Rattigan O. V.,Lin Y.-C..Atmospheric Chemistry and Physics . 2011 (221)
[7]
Characteristics and health impacts of VOCs and carbonyls associated with residential cooking activities in Hong Kong[J] . Yu Huang,Steven Sai Hang Ho,Kin Fai Ho,Shun Cheng Lee,Jian Zhen Yu,Peter K.K. Louie.Journal of Hazardous Materials . 2010 (1)
[8]
Contributions from transport, solid fuel burning and cooking to primary organic aerosols in two UK cities[J] . Allan J. D.,Williams P. I.,Morgan W. T.,Martin C. L.,Flynn M. J.,Lee J.,Nemitz E.,Phillips G. J.,Gallagher M. W.,Coe H..Atmospheric Chemistry and Physics . 2010 (187)
[9]
Particle emission factors during cooking activities
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ATMOSPHERIC ENVIRONMENT,
2009, 43 (20)
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[10]
Barbecue charcoal combustion as a potential source of aromatic volatile organic compounds and carbonyls[J] . Ehsanul Kabir,Ki-Hyun Kim,Ji-Won Ahn,One-Feel Hong,Jong Ryeul Sohn.Journal of Hazardous Materials . 2009 (1)