When meat products, especially broths, are cooked, they often have lower oxidation-reduction potentials.
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。
The cleavage of the azo bond is the limited step of the mineralization processes because of the low oxidation-reduction potentials and complex structure.
由于染料分子较低的氧化还原电位，复杂的结构和空间阻碍使得还原断键反应成为偶氮染料整个矿化过程的限速步骤。
Some oxidants with enough oxidizing power were selected on the basis of their oxidation-reduction potentials, and the decolorization for MgCl 2 was investigated.
以电极电位值为依据选择了几种具有足够氧化能力的氧化剂进行了脱色实验。
Some oxidants with enough oxidizing power were selected on the basis of their oxidation-reduction potentials, and the decolorization for MgCl 2 was investigated.
以电极电位值为依据选择了几种具有足够氧化能力的氧化剂进行了脱色实验。
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