taste and odor

Ecological characteristics of phytoplankton and in-situ control mechanisms of odor-producing cyanobacteria in source water reservoirs

The National Natural Science Foundation of China

Reducing production of taste and odor by deep-living cyanobacteria in drinking water reservoirs by regulation of water level

Abatement and control of algae, producing toxins and creating taste & odor (T&O) in drinking water sources, is a major challenge for water supply. In this study we proposed a strategy based on water level regulation for the control of odor-producing …