DOI: 10.1039/d3em00167a ISSN:
A measurement and modelling investigation of the indoor air chemistry following cooking activities
Helen L. Davies, Catherine O'Leary, Terry Dillon, David R. Shaw, Marvin Shaw, Archit Mehra, Gavin Phillips, Nicola Carslaw- Management, Monitoring, Policy and Law
- Public Health, Environmental and Occupational Health
- Environmental Chemistry
- General Medicine
Volatile organic compounds (VOCs) emitted during cooking affect indoor air quality. Here, experiments and simulations were carried out to determine VOC emission rates and the factors driving the formation of harmful products via secondary chemistry.