中国科学院机构知识库网格系统: 检索

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	Carbon costs on the Menu: The environmental and nutritional impact of Chinese dishes 期刊论文 OAI收割 JOURNAL OF ENVIRONMENTAL MANAGEMENT, 2025, 卷号: 395, 页码: 127887 作者: Liu, Huijing; Sun, Mingxing; Sun, Zhongxiao; Zhang, Qian \| 收藏 \| 浏览/下载：1/0 \| 提交时间：2025/12/19 Carbon footprint Chinese cuisine Cooking carbon footprint Nutritional analysis
	Importance of Semivolatile/Intermediate-Volatility Organic Compounds to Secondary Organic Aerosol Formation from Chinese Domestic Cooking Emissions 期刊论文 OAI收割 ENVIRONMENTAL SCIENCE & TECHNOLOGY LETTERS, 2022, 卷号: 9, 期号: 6, 页码: 507-512 作者: Yu, Ying; Guo, Song; Wang, Hui; Shen, Ruizhe; Zhu, Wenfei \| 收藏 \| 浏览/下载：44/0 \| 提交时间：2023/02/24 Chinese cooking emission Intermediate-volatility organic compounds Semivolatile organic compounds Secondary organic aerosols Closure study
	Elimination of short-chain chlorinated paraffins in diet after Chinese traditional cooking-a cooking case study 期刊论文 OAI收割 ENVIRONMENT INTERNATIONAL, 2019, 卷号: 122, 页码: 340-345 作者: Gao, Wei; Cao, Dandan; Lv, Kun; Wu, Jing; Wang, Yingjun \| 收藏 \| 浏览/下载：36/0 \| 提交时间：2020/10/21 Short-chain chlorinated paraffins (SCCPs) Diet exposure Chinese traditional cooking SCCP elimination
	Source strength of ultrafine and fine particle due to Chinese cooking 会议论文 OAI收割中国，济南, OCT 19-22, 2017 作者: Chen, Chen \| 收藏 \| 浏览/下载：46/0 \| 提交时间：2018/07/26 Ultrafine Particle Fine Particle Chinese Cooking Source Strength