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Evaluation of Removal Characteristics of Taste and Odor Causing Compounds using Meso-Porous Absorbent
Jong-Doo Kim, Chul-Hwi Park, Yeo-Bog Yun, Dae-Sung Lee, Hyo-Jeon Kim, Seok-Tae Kang
J Korean Soc Environ Eng. 2017;39(1):26-33.   Published online 2017 January 31    DOI: https://doi.org/10.4491/KSEE.2017.39.1.26

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Treatment of taste and odor causing compounds 2-methyl isoborneol and geosmin in drinking water: A critical review
Journal of Environmental Sciences. 2011;23(1):1-13   Crossref logo
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Design and evaluation of hydraulic baffled-channel PAC contactor for taste and odor removal from drinking water supplies
Water Research. 2007;41(10):2256-2264   Crossref logo
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Simultaneous odor-taste and taste-taste compounds in poison-avoidance learning
Learning and Motivation. 1982;13(4):472-494   Crossref logo
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Isolation and characterization of a bacterium capable of removing taste- and odor-causing 2-methylisoborneol from water
Water Research. 2004;38(19):4135-4142   Crossref logo
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Removal of taste and odor model compound (2,4,6-trichloroanisole) by tight ultrafiltration membranes
Desalination. 2007;212(1-3):28-36   Crossref logo
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Impact of UV–H2O2 Advanced Oxidation and Aging Processes on GAC Capacity for the Removal of Cyanobacterial Taste and Odor Compounds
Environmental Health Insights. 2015;9s3:EHI.S29431   Crossref logo
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New generation, low taste and odor, high clarity, low blush vinyl compounds
Journal of Vinyl and Additive Technology. 1987;9(1):22-24   Crossref logo
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Occurrence of dissolved and particle-bound taste and odor compounds in Swiss lake waters
Water Research. 2009;43(8):2191-2200   Crossref logo
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Development of Models for Predicting the Predominant Taste and Odor Compounds in Taihu Lake, China
PLoS ONE. 2012;7(12):e51976   Crossref logo
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Characterization of typical taste and odor compounds formed by Microcystis aeruginosa
Journal of Environmental Sciences. 2013;25(8):1539-1548   Crossref logo
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