Field-Incurred Fenitrothion Residues in Kakis: Comparison of Individual Fruits, Composite Samples, and Peeled and Cooked Fruits

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 4, 2004, Pages 860-863

  Fernández Cruz, María Luisa ^a   Villarroya, Mercedes ^a   Llanos, Susana ^a   Alonso Prados, José Luis ^a   García Baudín, José María ^a  

^a INIA   (Spain)

Author keywords

Diospyros kaki; Fenitrothion; Metabolites; Minor crop; Processing; Residue; Variability factor

Indexed keywords

3 METHYL 4 NITROPHENOL; ACETIC ACID ETHYL ESTER; FENITROTHION; FENITROTHION OXON; NITROPHENOL; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL COMPOSITION; COOKING; DIOSPYROS KAKI; FOOD PROCESSING; FRUIT; GAS CHROMATOGRAPHY; RISK ASSESSMENT; TEMPERATURE DEPENDENCE; WASTE; WORLD HEALTH ORGANIZATION;

CHROMATOGRAPHY, GAS; DIOSPYROS; FENITROTHION; FOOD HANDLING; FRUIT; INSECTICIDES; PESTICIDE RESIDUES;

DIOSPYROS; DIOSPYROS KAKI;

EID: 10744225954     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0305074     Document Type: Article

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