Dissipation rates of insecticides and fungicides in peppers grown in greenhouse and under cold storage conditions

Author:

Fenoll José,Ruiz Encarnación,Hellín Pilar,Lacasa Alfredo,Flores Pilar

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference21 articles.

1. Triazole fungicide degradation in peaches in the field and in model systems;Angioni;Food Additives Contaminants,2003

2. Dissipation of teflubenzuron and triflumuron residues in field-sprayed and cold-stored pears;Aplada-Sarlis;Journal of Agricultural and Food Chemistry,1999

3. Fate of some new fungicides (cyprodinil, fludioxonil, pyrimethanil, and tebuconazole) from vine to wine;Cabras;Journal of Agricultural and Food Chemistry,1997

4. Pesticide residues in lettuce. 2. Influence of formulations;Cabras;Journal of Agricultural and Food Chemistry,1989

5. Pesticide residues in lettuce. 1. Influence of the cultivar;Cabras;Journal of Agricultural and Food Chemistry,1988

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