When meat products, especially broths, are cooked, they often have lower oxidation-reductionpotentials.
肉制品尤其是当肉汤被蒸煮时,它们经常有较低的氧化还原电势。
2
The cleavage of the azo bond is the limited step of the mineralization processes because of the low oxidation-reductionpotentials and complex structure.
Some oxidants with enough oxidizing power were selected on the basis of their oxidation-reductionpotentials, and the decolorization for MgCl 2 was investigated.