Chemical and stable isotopic characteristics of PM2.5 emitted from Chinese cooking

Chemical and stable isotopic characteristics of PM2.5 emitted from Chinese cooking

This study investigated the characteristics of air pollutants generated from preparing Chinese cuisine and analyzed the isotopic compositions of carbon and nitrogen in particulate matter with a diameter

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Veröffentlicht in:Environmental pollution (1987) 2020-12, Vol.267, p.115577, Article 115577
Hauptverfasser: Jung, Chien-Cheng, Su, Huey-Jen
Format: Artikel
Sprache:eng
Schlagworte:
Cooking activity
Indoor air
Isotopic composition
PM2.5 emission
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Beschreibung
Zusammenfassung:This study investigated the characteristics of air pollutants generated from preparing Chinese cuisine and analyzed the isotopic compositions of carbon and nitrogen in particulate matter with a diameter
ISSN:0269-7491
1873-6424
DOI:10.1016/j.envpol.2020.115577