Carbon disulfide formation in papaya under conditions of dithiocarbamate residue analysis-Reference-Cited by-同舟云学术

Carbon disulfide formation in papaya under conditions of dithiocarbamate residue analysis

Published:2015-12 Issue: Volume:188 Page:71-76
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Abakerli R.B.,Sparrapan R.,Sawaya A.C.H.F.,Eberlin M.N.,Jara J.L.P.,Rodrigues N.R.,Fay E.F.,Luiz A.J.B.,Galvão T.D.L.,Martins D. dos S.,Yamanishi O.K.,Toledo H.H.B.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

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2. Evaluation of fungicides to control Asperisporuium caricae in Papaya crop;Barreto;Revista Brasileira de Fruticultura, E,2011

3. BRASIL. Agência Nacional de Vigilância Sanitária. Resolução RE n. 2250, de 18 de maio de 2010.

4. Dithiocarbamates residues in Brazilian food and potential risk for consumers;Caldas;Food and Chemical Toxicology,2004

5. Alkylenebis(dithiocarbamates);Cicotti,2003

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