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Advanced Oxidation Processes and Nanofiltration to Reduce the Color and Chemical Oxygen Demand of Waste Soy Sauce

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en l�nea

Currently, the ozone (O₃) oxidation efficiency in the treatment of waste soy sauce provides 34.2% color removal and a 27.4% reduction in its chemical oxygen demand (COD). To improve the O₃ oxidation efficiency, hydrogen peroxide (H<... ver m�s

Revista: Sustainability Formato: Electr�nico

Tabla de contenido: Vol: 10 Num: 8 Par: August A�o: 2018

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