Development and validation of a GC-MS method for analysis of Dithiocarbamate Fungicide residues in the Spices Cardamom (Elettaria cardamomom) and black pepper (Piper nigrum)
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-022-05462-9.pdf
Reference35 articles.
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2. Caldas ED, Conceição MH, Miranda MCC, de Souza LCKR, Lima JF (2001) Determination of dithiocarbamate fungicide residues in food by a spectrophotometric method using a vertical disulfide reaction system. J Agric Food Chem 49:4521–4525. https://doi.org/10.1021/jf010124a
3. Chawla S, Patel HK, Gor HN, Vaghela KM, Solanki PP, Shah PG (2017) Evaluation of matrix effects in multiresidue analysis of pesticide residues in vegetables and spices by LC-MS/MS. J AOAC Int 100:616–623. https://doi.org/10.5740/jaoacint.17-0048
4. Chawla S, Patel H, Kalasariya R, Shah P (2019) Validation and analysis of thiram, a dithiocarbamate, as CS2 from soybean (Glycine max) samples on GC–MS. Int J Environ Sci Technol 16:6991–6998. https://doi.org/10.1007/s13762-018-2069-0
5. Codex MRL, Cardamom (2015) Codex Maximum Residue Limits in HS 0775 - Cardamom. http://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/pestres/commodities-detail/en/?lang=en&c_id=745. Accessed 11 Feb 2021
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