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aqueous electron

aqueous electron

[′āk·wē·əs i′lek‚trän]
(physical chemistry)
hydrated electron
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
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References in periodicals archive
In red meat, the formation of strong oxidizing agents from the reactions of oxygen with aqueous electrons and hydrogen radicals is the key to the onset of brown color.
Vacuum, aerobic packaging, antioxidants control off-flavors, color changes in irradiated meat
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