A longitudinal study of volatile organic compounds from cooking under ventilation and purification intervention: Health risk assessment and odor nuisance control-Reference-Cited by-同舟云学术

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A longitudinal study of volatile organic compounds from cooking under ventilation and purification intervention: Health risk assessment and odor nuisance control

Published:2024-11 Issue: Volume:265 Page:111951
ISSN:0360-1323
Container-title:Building and Environment
language:en
Short-container-title:Building and Environment

Author:

Jiang Jiaru^ORCID,Liu Junjie^ORCID,Wang Chenhua,Yin Yihui^ORCID,Hassan Muhammad Azher^ORCID,Pei Jingjing,Hyun Okchun,Park Hyungho

Funder

Innovation and Technology Commission

Key Research and Development Program of Zhejiang Province

Publisher

Elsevier BV

Reference53 articles.

1. In-kitchen aerosol exposure in twelve cities across the globe;Kumar;Environ. Int.,2022

2. Emissions of air pollutants from Chinese cooking: a literature review;Zhao;Build. Simulat.,2018

3. Emission of aldehydes from different cooking processes: a review study;Atamaleki;Air Quality, Atmosphere & Health,2022

4. Dose-response relationship between cooking fumes exposures and lung cancer among Chinese nonsmoking women;Yu;Cancer Res.,2006

5. Interaction between polymorphisms in pre-MiRNA genes and cooking oil fume exposure on the risk of lung cancer in Chinese non-smoking female population;Yin;PLoS One,2015

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