6Schauer J J,Kleeman M J,Cass G R,et al.Measurement of emissions from air pollution sources.4.C1-C27 organic compounds from cooking with seed oils[J].Environmental Science & Technology,2002,36(4):567-575. 被引量:1
7See S W,Balasubramanian R.Risk assessment of exposure to indoor aerosols associated with Chinese cooking[J].Environmental Research,2006,102(2):197-204. 被引量:1
8Metayer C,Wang Z Y,Kleinerman R A,et al.Cooking oil fumes and risk of lung cancer in women in rural Gansu,China[J].Lung Cancer,2002,35(2):111-117. 被引量:1
9Yang S C,Jenq S N,Kang Z C,et al.Identification of benzo[a]pyrene 7,8-diol 9,10-epoxide N2-deoxyguanosine in human lung adenocarcinoma cells exposed to cooking oil fumes from frying fish under domestic conditions[J].Chemical Research in Toxicology,2000,13(10):1046-1050. 被引量:1
10Takeakon G,Perrino Jr C,Buttery R.Volatile constituents of used frying oils[J].Journal of Agricultural and Food Chemistry,1996,44(3):654-660. 被引量:1
3Karimatu L Abdullahi,Juana Maria Delgado-Saborit,Roy M Harrison.Emissions and indoor concentrations of particulate matter and its specific chemical components from cooking:A review[J].Atmospheric Environment.2013,71:260-294. 被引量:1