Disappearance of fenhexamid residues during wine-making process.

Communications in agricultural and applied biological sciences

Volumn 71, Issue 2 Pt A, 2006, Pages 65-74

  Oliva, J ^a   Barba, A ^a   Paya P ^a   Camara M A ^a  

^a UNIVERSITY OF MURCIA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

AMIDE; FENHEXAMID; FUNGICIDE; PESTICIDE RESIDUE; UNCLASSIFIED DRUG;

ANGIOSPERM; ARTICLE; CHEMISTRY; FERMENTATION; FOOD CONTAMINATION; FOOD HANDLING; HUMAN; METHODOLOGY; SAFETY; TEMPERATURE; TIME; WINE;

AMIDES; CONSUMER PRODUCT SAFETY; FERMENTATION; FOOD CONTAMINATION; FOOD HANDLING; FUNGICIDES, INDUSTRIAL; HUMANS; PESTICIDE RESIDUES; ROSALES; TEMPERATURE; TIME FACTORS; WINE;

EID: 34247614097     PISSN: 13791176     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (0)