Online Chemical Characterization of Food-Cooking Organic Aerosols: Implications for Source Apportionment

Environmental Science and Technology

Volumn 52, Issue 9, 2018, Pages 5308-5318

  Reyes Villegas, Ernesto ^a   Bannan, Thomas ^a   Le Breton, Michael ^a,b   Mehra, Archit ^a   Priestley, Michael ^a   Percival, Carl ^a,c   Coe, Hugh ^a   Allan, James D ^a  

^a UNIVERSITY OF MANCHESTER   (United Kingdom)

^b UNIVERSITY OF GOTHENBURG   (Sweden)

^c CALIFORNIA INSTITUTE OF TECHNOLOGY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AEROSOLS; COOKING; IONIZATION OF GASES; MASS SPECTROMETERS; MASS SPECTROMETRY;

AEROSOL MASS SPECTROMETERS; AMBIENT AIR; CHEMICAL CHARACTERIZATION; ORGANIC AEROSOL; PARTICULATE MATTER; PRIMARY SOURCES; SEMIVOLATILES; SOURCE APPORTIONMENT; SUB-MICRON PARTICULATES; URBAN ENVIRONMENTS;

BUDGET CONTROL;

AEROSOL; AMBIENT AIR; CHEMICAL ANALYSIS; FOOD; INSTRUMENTATION; MEASUREMENT METHOD; ORGANIC POLLUTANT; PARTITIONING; POLLUTANT SOURCE; SOURCE APPORTIONMENT; URBAN POLLUTION;

AEROSOL; AMBIENT AIR; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; COOKING; DILUTION; FOOD PROCESSING; GAS; MASS SPECTROMETRY; ONLINE ANALYSIS; PARTICLE SIZE; PARTICULATE MATTER; AIR POLLUTANT; ENVIRONMENTAL MONITORING;

AEROSOLS; AIR POLLUTANTS; COOKING; ENVIRONMENTAL MONITORING; PARTICULATE MATTER;

EID: 85046480097     PISSN: 0013936X     EISSN: 15205851     Source Type: Journal    
DOI: 10.1021/acs.est.7b06278     Document Type: Article

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