Assessment of the Dissipation Behaviors, Residues, and Dietary Risk of Oxine-Copper in Cucumber and Watermelon by UPLC

Assessment of the Dissipation Behaviors, Residues, and Dietary Risk of Oxine-Copper in Cucumber and Watermelon by UPLC–MS/MS

Published:2024-06-27 Issue:27 Volume:9 Page:29471-29477
ISSN:2470-1343
Container-title:ACS Omega
language:en
Short-container-title:ACS Omega

Author:

Wang Lu¹²,Li Fengyu³,Meng Lingtao⁴,Wang Kai⁴,Li Wenying⁵,Fan Fangming⁵,Zhang Xiaobing⁶,Jiang Xinyue⁷,Mu Wei²⁵^ORCID,Pang Xiuyu¹^ORCID

Affiliation:

1. Department of Nutrition and Food Hygiene, School of Public Health, Shandong First Medical University & Shandong Academy of Medical Sciences, Jinan 250021, China

2. Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, College of Plant Protection, Shandong Agricultural University, Tai’an 271018, China

3. College of Science, China Agricultural University, Beijing 100193, China

4. Shandong Binnong Technology Co., Ltd., Binzhou 256600, China

5. Research Center of Pesticide Environmental Toxicology, Shandong Agricultural University, Tai’an 271018, China

6. Shandong Weifang Rainbow Chemical Co., Ltd., Weifang 261108, China

7. University of Wisconsin-Madison, Madison, Wisconsin 53703, United States

Funder

Taishan Industry Leading Talents

China Association for Science and Technology

China Postdoctoral Science Foundation

National Natural Science Foundation of China

Central Government Guides of the Local Science and Technology Development

Publisher