Behavior of parathion in tomatoes processed into juice and Ketchup
Author:
Publisher
Informa UK Limited
Subject
Pollution,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/03601238509372491
Reference11 articles.
1. Estimation of Small Amounts of O,O-Diethyl O,p-Nitrophenyl Thiophosphate
2. Behavior of parathion in apple juice processed into cider and vinegar
3. Effect of Frozen Storage on Parathion Residues
4. Effect of Commercial and Home Preparative Procedures on Parathion and Carbaryl Residues in Broccoli
5. Reduction of pesticide residues in food crops by processing
Cited by 6 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Food processing a tool to pesticide residue dissipation – A review;Food Research International;2009-01
2. Aminoparathion: A Highly Reactive Metabolite of Parathion. 1. Reactions with Polyphenols and Polyphenol Oxidase;Journal of Agricultural and Food Chemistry;2005-10-15
3. Organophosphorus Hydrolase-Based Assay for Organophosphate Pesticides;Biotechnology Progress;1999-06-04
4. Development of a versatile organophosphorous-hydrolase-based assay for organophosphate pesticides;SPIE Proceedings;1999-02-10
5. Pesticides report 31: Effects of storage and processing on pesticide residues in plant products (Technical Report);Pure and Applied Chemistry;1994-01-01
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