Gas- and Particle-Phase Amide Emissions from Cooking: Mechanisms and Air Quality Impacts
Author:
Affiliation:
1. Department of Chemical Engineering and Applied Chemistry, University of Toronto, Toronto, ON M5S 3E5, Canada
2. Department of Chemistry, University of Toronto, Toronto, ON M5S 3H6, Canada
Funder
Alfred P. Sloan Foundation
Canada Research Chairs
Publisher
American Chemical Society (ACS)
Subject
Environmental Chemistry,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.est.2c01409
Reference44 articles.
1. Emissions of air pollutants from Chinese cooking: A literature review
2. Emissions and indoor concentrations of particulate matter and its specific chemical components from cooking: A review
3. Long-Term Trends in Motor Vehicle Emissions in U.S. Urban Areas
4. High-spatial-resolution mapping and source apportionment of aerosol composition in Oakland, California, using mobile aerosol mass spectrometry
5. 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
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