Residue contents of DDVP (Dichlorvos) and diazinon applied on cucumbers grown in greenhouses and their reduction by duration of a pre-harvest interval and post-harvest culinary applications

Food Chemistry

Volumn 98, Issue 1, 2006, Pages 127-135

  Cengiz, Mehmet F ^a   Certel, Muharrem ^a   Göçmen, Hüseyin ^a  

^a AKDENIZ UNIVERSITY   (Turkey)

Author keywords

Cucumber; Culinary applications; DDVP; Diazinon; Pesticide residues; PHI

Indexed keywords

ACETONE; DICHLOROMETHANE; DICHLORVOS; DIMPYLATE; PESTICIDE RESIDUE; PETROLEUM; SILICON DIOXIDE; SILOXANE; SOLVENT;

ARTICLE; CHEMICAL STRUCTURE; CONTROLLED STUDY; COOKING; CUCUMBER; ELECTRON CAPTURE DETECTION; EXTRACTION; FOOD STORAGE; FOOD WASHING; GAS CHROMATOGRAPHY; GREENHOUSE; HARVEST; NONHUMAN; PLANT TISSUE;

CUCUMIS SATIVUS;

EID: 33644928046     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.05.064     Document Type: Article

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