Molecular Methods for the Identification and Quantification of Cyanobacteria in Surface Water Sources
Geosmin is a strong musty-flavored organic compound that is responsible for many taste-and-odor events in surface drinking water sources like lakes and reservoirs. The taste threshold of geosmin for humans is lower than 10 ng/L. Traditional treatment methods will not remove geosmin to this level. Ad...
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| Format: | Others |
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BYU ScholarsArchive
2019
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| Online Access: | https://scholarsarchive.byu.edu/etd/7408 https://scholarsarchive.byu.edu/cgi/viewcontent.cgi?article=8408&context=etd |