首页> 外文会议>2006 WQTC (Water Quality Technology Conference) >Impacts of Water Quality for theTreatment of PUFA Taste and OdourCompounds using UV UV/H2O2

【24h】

Impacts of Water Quality for theTreatment of PUFA Taste and OdourCompounds using UV UV/H2O2

机译：水质对使用UV和UV / H2O2处理PUFA气味和气味化合物的影响

获取原文

页面导航

著录项
相似文献
相关主题

著录项

来源
《2006 WQTC (Water Quality Technology Conference)》|2006年|1-16|共16页
会议地点
作者
Scott Gray; Susan Andrews;
展开▼
作者单位

展开▼
会议组织
原文格式 PDF
正文语种
中图分类
关键词

相似文献

外文文献
中文文献
专利

1. Impact of UV–H2O2 Advanced Oxidation and Aging Processes on GAC Capacity for the Removal of Cyanobacterial Taste and Odor Compounds [J] . Arash Zamyadi, Emma Sawade, Lionel Ho, Environmental Health Insights . 2015,第Supplaa3期

机译：UV-H2O2高级氧化和老化过程对GAC去除蓝细菌味和气味化合物的能力的影响
2. Pilot-scale UV/H2O2 advanced oxidation process for municipal reuse water: Assessing micropollutant degradation and estrogenic impacts on goldfish (Carassius auratus L.) [J] . Shu Zengquan, Singh Arvinder, Klamerth Nikolaus, Water Research . 2016,第SEPa15期

机译：中试规模的UV / H2O2高级氧化工艺用于市政回用水：评估微污染物的降解以及对金鱼（Carassius auratus L.）的雌激素影响
3. Impact of UV-C irradiation on the quality, safety, and cytotoxicity of cranberry-flavored water using a novel continuous flow UV system [J] . LWT-Food Science & Technology . 2018,第期

机译：UV-C辐射对使用新型连续流动紫外线系统的蔓越莓味水的质量，安全性和细胞毒性的影响
4. Operational and Water Quality Impacts of Implementing UV Primary Disinfection WithOzone for Taste, Odour and Colour Control [C] . D. Mutti 2004 Water quality technology conference and exposition (2004 WQTC) . 2004

机译：用臭氧进行紫外线初次消毒以控制味道，气味和颜色的操作和水质影响
5. Impact of UV-C Irradiation on Safety and Quality of Cranberry-Flavored Water Using a Novel Flow Continuous UV System [D] . Gopisetty, Vybhav Vipul Sudhir. 2018

机译：UV-C辐射对使用新型流动连续UV系统进行蔓越莓味水的安全和质量的影响
6. Impact of UV–H2O2 Advanced Oxidation and Aging Processes on GAC Capacity for the Removal of Cyanobacterial Taste and Odor Compounds [O] . Arash Zamyadi, Emma Sawade, Lionel Ho, 2015

机译：UV-H2O2高级氧化和老化过程对GAC去除蓝藻味和气味化合物的能力的影响
7. Impact of UV–H2O2 Advanced Oxidation and Aging Processes on GAC Capacity for the Removal of Cyanobacterial Taste and Odor Compounds [O] . Arash Zamyadi, Emma Sawade, Lionel Ho, 2015

机译：UV-H2O2晚期氧化和老化过程对去除蓝藻味和气味化合物的GAC能力影响

获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

客服微信
服务号