Emissions of volatile organic compounds (VOCs) from cooking and their speciation: A case study for Shanghai with implications for China
Abstract
- Publication:
-
Science of the Total Environment
- Pub Date:
- April 2018
- DOI:
- 10.1016/j.scitotenv.2017.10.098
- Bibcode:
- 2018ScTEn.621.1300W