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Boiling, Blanching, and Stir-Frying Markedly Reduce Pesticide Residues in Vegetables.
Phopin, Kamonrat; Wanwimolruk, Sompon; Norkaew, Chosita; Buddhaprom, Jaruwat; Isarankura-Na-Ayudhya, Chartchalerm.
Afiliação
  • Phopin K; Center for Research and Innovation, Faculty of Medical Technology, Mahidol University, Bangkok 10700, Thailand.
  • Wanwimolruk S; Department of Clinical Microbiology and Applied Technology, Faculty of Medical Technology, Mahidol University, Bangkok 10700, Thailand.
  • Norkaew C; Center for Research and Innovation, Faculty of Medical Technology, Mahidol University, Bangkok 10700, Thailand.
  • Buddhaprom J; Center for Research and Innovation, Faculty of Medical Technology, Mahidol University, Bangkok 10700, Thailand.
  • Isarankura-Na-Ayudhya C; Center for Research and Innovation, Faculty of Medical Technology, Mahidol University, Bangkok 10700, Thailand.
Foods ; 11(10)2022 May 18.
Article em En | MEDLINE | ID: mdl-35627033
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2022 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2022 Tipo de documento: Article