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...
| Publié dans: | Water science and technology : a journal of the International Association on Water Pollution Research. - 1986. - 55(2007), 5 vom: 15., Seite 85-94 |
|---|---|
| Auteur principal: | |
| Autres auteurs: | , , , , |
| Format: | Article |
| Langue: | English |
| Publié: |
2007
|
| Accès à la collection: | Water science and technology : a journal of the International Association on Water Pollution Research |
| Sujets: | Journal Article Bromine Compounds Phenols Water Pollutants, Chemical Chlorine 4R7X1O2820 Bromine SBV4XY874G |