Understanding medicinal taste and odour formation in drinking waters
The formation of bromophenols during chlorination of phenol- and bromide-containing waters can be critical for taste and odour problems in drinking waters. The work performed has confirmed that flavour threshold concentrations of some bromophenols are in the ng/L range. In addition, under typical dr...
| Veröffentlicht in: | Water science and technology : a journal of the International Association on Water Pollution Research. - 1986. - 55(2007), 5 vom: 15., Seite 85-94 |
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| Format: | Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2007
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| Zugriff auf das übergeordnete Werk: | Water science and technology : a journal of the International Association on Water Pollution Research |
| Schlagworte: | Journal Article Bromine Compounds Phenols Water Pollutants, Chemical Chlorine 4R7X1O2820 Bromine SBV4XY874G |