Effect of Citric Acid on Prolonging the Half-life of Dissolved Ozone in Water
Author:
Affiliation:
1. Kinki Regional Bureau of Health and Welfare, Oe Bldg., 7F, 1-1-22, Noninbashi, Chuo ward, Osaka 540-0011, Japan
2. Setsunan University, 17-8, Ikedanakamachi, Neyagawa, Osaka 572-8508, Japan
Publisher
Food Safety Commission, Cabinet Office
Link
https://www.jstage.jst.go.jp/article/foodsafetyfscj/7/4/7_D-19-00005/_pdf
Reference19 articles.
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2. 2. Da Silva L.M., De Faria L.A., Boodts J.F.C. Electrochemical ozone production: influence of the supporting electrolyte on kinetics and current efficiency. Electrochim Acta. 2003; 48(6): 699–709. DOI:10.1016/S0013-4686(02)00739-9
3. 3. Colm O’Donnell, B.K. Tiwari, P.J. Cullen, Rip G. Rice. Ozone in Food Processing, 1st ed. West Sussex, United Kingdom: John Wiley and Sons Ltd; 2012: 1–6.
4. 4. Haraguchi T., Simidu U., Aiso K. Preserving Effect of Ozone to Fish [in Japanese]. NIPPON SUISAN GAKKAISHI. 1969; 35(9): 915–919. DOI:10.2331/suisan.35.915
5. 5. Brooks R.I., Csallany A.S. Effects of air, ozone, and nitrogen dioxide exposure on the oxidation of corn and soybean lipids. J Agric Food Chem. 1978; 26(5): 1203–1209. DOI:10.1021/jf60219a041
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