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...

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Bibliographic Details
Main Authors: Juanjuan Zhao, Yujiao Sun, Fachao Wu, Minjian Shi, Xurui Liu
Format: Article
Language:English
Published: Hindawi Limited 2019-01-01
Series:Journal of Chemistry
Online Access:http://dx.doi.org/10.1155/2019/2505823

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