What is it about?
This study illustrates the degradation of food dyes, C.I. Acid Red 51 (erythrosine E127) and C.I. Acid Blue 74 (indigo carmine E32) by sonocatalysis
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Why is it important?
Degradation of food dyes. Réduce DCO
Perspectives
I hope this article will contribute scientisis
Dr INSAF OULD BRAHIM
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This page is a summary of: Degradation of C.I. Acid Red 51 and C.I. Acid Blue 74 in Aqueous Solution by Combination of Hydrogen Peroxide, Nanocrystallite Zinc Oxide and Ultrasound Irradiation, Journal of Advanced Oxidation Technologies, January 2018, Sycamore Global Publications,
DOI: 10.26802/jaots.2017.0022.
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