Oxidative Degradation of Amoxicillin in Aqueous Solution by Thermally Activated Persulfate
Antibiotic residues and antibiotic resistance genes (ARGs) pose a great threat to public health and food security via the horizontal transfer in the food production chain. Oxidative degradation of amoxicillin (AMO) in aqueous solution by thermally activated persulfate (TAP) was investigated. The AMO...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Hindawi Limited
2019-01-01
|
| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2019/2505823 |