Residual characteristics and processing factors of azoxystrobin during eggplant and lettuce processing-Reference-Cited by-同舟云学术

Residual characteristics and processing factors of azoxystrobin during eggplant and lettuce processing

Published:2020-03-31 Issue:1 Volume:63 Page:51-60
ISSN:1976-0442
Container-title:Journal of Applied Biological Chemistry
language:en
Short-container-title:JABC

Author:

Kim Jeong-Ah¹,Seo Jeong-A¹,Lee Hye-Su¹,Im Moo-Hyeog¹^ORCID

Affiliation:

1. Department of Food Engineering, Daegu University, Gyeongbuk, Republic of Korea

Funder

Daegu University

Publisher

Korean Society for Applied Biological Chemistry

Subject

Organic Chemistry,Bioengineering

Link

http://pdf.medrang.co.kr/JABC/2020/063/JABC063-01-07.pdf

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