The impact of surfaces on indoor air chemistry following cooking and cleaning-Reference-Cited by-同舟云学术

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The impact of surfaces on indoor air chemistry following cooking and cleaning

Published:2024 Issue: Volume: Page:
ISSN:2050-7887
Container-title:Environmental Science: Processes & Impacts
language:en
Short-container-title:Environ. Sci.: Processes Impacts

Author:

Harding-Smith Ellen¹²^ORCID,Davies Helen L.¹^ORCID,O'Leary Catherine²^ORCID,Winkless Ruth²,Shaw Marvin²³,Dillon Terry²,Jones Benjamin⁴,Carslaw Nicola¹^ORCID

Affiliation:

1. Department of Environment and Geography, University of York, UK

2. Wolfson Atmospheric Chemistry Laboratory, Department of Chemistry, University of York, UK

3. National Centre for Atmospheric Science, University of York, UK

4. Department of Architecture and Built Environment, University of Nottingham, UK

Abstract

Cooking and cleaning are common sources of indoor air pollutants, including volatile organic compounds (VOCs).

Funder

Engineering and Physical Sciences Research Council

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/EM/D4EM00410H

Reference62 articles.

1. Measurement methods and impact factors for the key parameters of VOC/SVOC emissions from materials in indoor and vehicular environments: A review

2. Indoor pollutants emitted by office equipment: A review of reported data and information needs

3. Cleaning products and air fresheners: exposure to primary and secondary air pollutants

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