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PM2.5 samples were collected from five different cooking activities, namely, meat roasting, cafeteria frying, fish roasting, snack-street boiling, and cafeteria boiling in Ya’an, China. Their chemical compositions were investigated. The PM2.5 concentrations in the cooking samples were 2.5–9.6 times higher than those in the corresponding backgrounds. Meat roasting produced the highest amount of PM2.5...
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