Chemical characteristic of PM2.5 emission and inhalational carcinogenic risk of domestic Chinese cooking-Reference-Cited by-同舟云学术

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Chemical characteristic of PM2.5 emission and inhalational carcinogenic risk of domestic Chinese cooking

Published:2017-08 Issue: Volume:227 Page:24-30
ISSN:0269-7491
Container-title:Environmental Pollution
language:en
Short-container-title:Environmental Pollution

Author:

Zhang Nan,Han Bin,He Fei,Xu Jia,Zhao Ruojie,Zhang Yujuan,Bai Zhipeng

Funder

National Basic Research Program of China

Publisher

Elsevier BV

Subject

Health, Toxicology and Mutagenesis,Pollution,Toxicology,General Medicine

Reference53 articles.

1. Emissions and indoor concentrations of particulate matter and its specific chemical components from cooking: a review;Abdullahi;Atmos. Environ.,2013

2. Toxicological Profile for Lead;ATSDR (Agency for Toxic Substances and Disease Registry),2007

3. Particle emission factors during cooking activities;Buonanno;Atmos. Environ.,2009

4. The apoptotic pathways effect of fine particulate from cooking oil fumes in primary fetal alveolar type II epithelial cells;Che;Mutat. Res.,2014

5. Carcinogenic potencies of polycyclic aromatic hydrocarbons for back-door neighbors of restaurants with cooking emissions;Chen;Sci. Total Environ.,2012

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