Influence of Time–Activity Patterns on Indoor Air Quality in Italian Restaurant Kitchens

This study aims to delve deeper into the relationship between the professional activities carried out in restaurant kitchens and some key air pollutants. The ultrafine particles (UFPs), nitrogen dioxide (NO₂), ozone (O₃), Total Volatile Organic Compounds (TVOCs) and formaldehyd...

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Autori principali:	Marta Keller, Davide Campagnolo, Francesca Borghi, Alessio Carminati, Giacomo Fanti, Sabrina Rovelli, Carolina Zellino, Rocco Loris Del Vecchio, Giovanni De Vito, Andrea Spinazzé, Viktor Gábor Mihucz, Carlo Dossi, Mariella Carrieri, Andrea Cattaneo, Domenico Maria Cavallo
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2024-08-01
Serie:	Atmosphere
Soggetti:	indoor air contaminants professional kitchens hand washing dishwashing detergents grilling
Accesso online:	https://www.mdpi.com/2073-4433/15/8/976
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