Characterization of secondary organic aerosol from heated-cooking-oil emissions: evolution in composition and volatility

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Location: Deutsche Nationalbibliothek Frankfurt am Main

Extent: Online-Ressource

Language: Englisch

Bibliographic citation: Characterization of secondary organic aerosol from heated-cooking-oil emissions: evolution in composition and volatility ; volume:21 ; number:6 ; year:2021 ; pages:5137-5149 ; extent:13
Atmospheric chemistry and physics ; 21, Heft 6 (2021), 5137-5149 (gesamt 13)

Creator: Takhar, Manpreet
Li, Yunchun
Chan, Arthur W. H.

DOI: 10.5194/acp-21-5137-2021

URN: urn:nbn:de:101:1-2021040805233962675068

Rights: Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.

Last update: 14.08.2025, 10:52 AM CEST

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Takhar, Manpreet
Li, Yunchun
Chan, Arthur W. H.

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Characterization of secondary organic aerosol from heated-cooking-oil emissions: evolution in composition and volatility

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Other Objects (12)

Primary and secondary organic aerosol from heated cooking oil emissions

Primary and secondary organic aerosol from heated cooking oil emissions

Formation of secondary organic aerosols from gas-phase emissions of heated cooking oils

Comparison of 3R4F cigarette smoke and IQOS heated tobacco product aerosol emissions

Impact of cooking style and oil on semi-volatile and intermediate volatility organic compound emissions from Chinese domestic cooking

Real-world observations of ultrafine particles and reduced nitrogen in commercial cooking organic aerosol emissions

Real-world observations of reduced nitrogen and ultrafine particles in commercial cooking organic aerosol emissions

Reduced volatility of aerosols from surface emissions to the top of the planetary boundary layer

Aerosol emissions estimation with POLDER

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Comparison of 3R4F cigarette smoke and IQOS heated tobacco product aerosol emissions

Impact of cooking style and oil on semi-volatile and intermediate volatility organic compound emissions from Chinese domestic cooking

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Aerosol emissions estimation with POLDER

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An experimental method to study emissions from heated tobacco between 100-200°C

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Impact of cooking style and oil on semi-volatile and intermediate volatility organic compound emissions from Chinese domestic cooking

Real-world observations of ultrafine particles and reduced nitrogen in commercial cooking organic aerosol emissions

Real-world observations of reduced nitrogen and ultrafine particles in commercial cooking organic aerosol emissions

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Aerosol emissions estimation with POLDER

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