绿茶
化学
制浆造纸工业
食品科学
环境科学
工程类
作者
Tom Bond,Seeheen C. Tang,Nigel Graham,Michael R. Templeton
出处
期刊:Environmental science
[Royal Society of Chemistry]
日期:2015-11-16
卷期号:2 (1): 196-205
被引量:12
摘要
This study examined the formation of selected disinfection byproducts (DBPs) during the chlorination of breakfast, Earl Grey and green tea, and from instant and filter coffee.
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