Work

PM 2.5 from Stir-Fry Cooking in Chinese Cities Leads to Significant Health Impacts

Year: 2026

Type: article

Study design: Observational Study

Source: Environmental Science & Technology

DOI: 10.1021/acs.est.5c16053

Authors: Shuxiu Zheng, Rong Dai, Min Shan, Yaqi Zhu, Jinghang Wang, Heng Zhang, Yujiaqian Chen, Rongcan Chen, Yilin Chen, Chen Wang, Guofeng Shen, Huizhong Shen, Hefa Cheng, Qirui Zhong, Jianmin Ma, Shu Tao

Institutions: Peking University, Southern University of Science and Technology

Language: English

Topic: Indoor Air Quality and Microbial Exposure

Subfield: Health, Toxicology and Mutagenesis

Field: Environmental Science

Domain: Physical Sciences

SDG: Good health and well-being

Open Access status: closed

Funders: National Natural Science Foundation of China, Ministry of Education of the People's Republic of China, Major Science and Technology Projects in Yunnan Province

Awards: G2699121988, G4594975173, G7673874114

OpenAlex ID: W7140806442

FWCI:

Cites: 39

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