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	Emission of volatile organic compounds and production of secondary organic aerosol from stir-frying spices
	Liu, Tengyu[1]; Liu, Qianyun[2]; Li, Zijun[3]; Huo, Lei[4]; Chan, ManNin[3,5]; Li, Xue[4,6]; Zhou, Zhen[4,6]; Chan, Chak K.[1]
	2017
卷号	599-600页码:1614
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/4638840
专题	暨南大学
作者单位	1.[1] School of Energy and Environment, City University of Hong Kong, China 2.[2] Division of Environment, Hong Kong University of Science and Technology, China 3.[3] Earth System Science Programme, The Chinese University of Hong Kong, China 4.[4] Institute of Atmospheric Environment Safety and Pollution Control, Jinan University, Guangzhou, China 5.[5] The Institute of Environment, Energy and Sustainability, The Chinese University of Hong Kong, China 6.[6] Guangdong Provincial Engineering Research Center for On-line Source Apportionment System of Air Pollution, Guangzhou, China
推荐引用方式 GB/T 7714	Liu, Tengyu[1],Liu, Qianyun[2],Li, Zijun[3],et al. Emission of volatile organic compounds and production of secondary organic aerosol from stir-frying spices[J],2017,599-600:1614.
APA	Liu, Tengyu[1].,Liu, Qianyun[2].,Li, Zijun[3].,Huo, Lei[4].,Chan, ManNin[3,5].,...&Chan, Chak K.[1].(2017).Emission of volatile organic compounds and production of secondary organic aerosol from stir-frying spices.,599-600,1614.
MLA	Liu, Tengyu[1],et al."Emission of volatile organic compounds and production of secondary organic aerosol from stir-frying spices".599-600(2017):1614.

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