Residue levels of captan and trichlorfon in field-treated kaki fruits, individual versus composite samples, and after household processing

Food Additives and Contaminants

Volumn 23, Issue 6, 2006, Pages 591-600

  Fernandez Cruz M L ^a   Grimalt, S ^b   Villarroya, M ^a   Lopez F J ^b   Llanos, S ^a   Garcia Baudin J M ^a  

^a INIA   (Spain)

^b Instituto Universitario de Plaguicidas Y Aguas   (Spain)

Author keywords

Captan; Dichlorvos; Folpet; Kaki; Metabolites; Minor crop; Processing; Residue; Trichlorfon; Variability factor; Vegetable

Indexed keywords

CAPTAN; METRIFONATE;

ARTICLE; CONTROLLED STUDY; COOKING; CROP; FOOD PROCESSING; FRUIT; GAS CHROMATOGRAPHY; GOOD LABORATORY PRACTICE; HARVESTING; HOUSEHOLD; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PRIORITY JOURNAL; RISK ASSESSMENT; SAMPLE;

CAPTAN; CHROMATOGRAPHY, LIQUID; DICHLORVOS; DIOSPYROS; FOOD CONTAMINATION; FOOD HANDLING; FRUIT; FUNGICIDES, INDUSTRIAL; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; INSECTICIDES; PESTICIDE RESIDUES; PHTHALIMIDES; TRICHLORFON; VEGETABLES;

DIOSPYROS KAKI;

EID: 33646841382     PISSN: 0265203X     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652030500529460     Document Type: Article

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