Evolution of indoor cooking emissions captured by using secondary electrospray ionization high resolution mass spectrometry

Jiafa Zeng, Zhujun Yu, Majda Mekic, Jiangping Liu, Sheng Li, Gwendal Loisel, Wei Gao, Adrien Gandolfo, Zhen Zhou, Xinming Wang, Hartmut Herrmann, Sasho Gligorovski, and Xue Li.

Cooking emissions represent a major source of air pollution in the indoor environment and exhibit adverse health effects caused by particulate matter together with volatile organic compounds (VOCs).