Fate of chlorpyrifos, omethoate, cypermethrin, and deltamethrin during wheat milling and Chinese steamed bread processing.

Yu, Lili; Zhang, Huijie; Niu, Xinning; Wu, Li; Zhang, Yan; Wang, Bujun

Yu, Lili; Zhang, Huijie; Niu, Xinning; Wu, Li; Zhang, Yan; Wang, Bujun.

Afiliación

Yu L; Chinese Academy of Agricultural Sciences / Laboratory of Quality and Safety Risk Assessment for Cereal Products (Beijing) Institute of Crop Sciences Ministry of Agriculture Beijing China.
Zhang H; Chinese Academy of Agricultural Sciences / Laboratory of Quality and Safety Risk Assessment for Cereal Products (Beijing) Institute of Crop Sciences Ministry of Agriculture Beijing China.
Niu X; Chinese Academy of Agricultural Sciences / Laboratory of Quality and Safety Risk Assessment for Cereal Products (Beijing) Institute of Crop Sciences Ministry of Agriculture Beijing China.
Wu L; Chinese Academy of Agricultural Sciences / Laboratory of Quality and Safety Risk Assessment for Cereal Products (Beijing) Institute of Crop Sciences Ministry of Agriculture Beijing China.
Zhang Y; Chinese Academy of Agricultural Sciences / Laboratory of Quality and Safety Risk Assessment for Cereal Products (Beijing) Institute of Crop Sciences Ministry of Agriculture Beijing China.
Wang B; Chinese Academy of Agricultural Sciences / Laboratory of Quality and Safety Risk Assessment for Cereal Products (Beijing) Institute of Crop Sciences Ministry of Agriculture Beijing China.

Food Sci Nutr ; 9(6): 2791-2800, 2021 Jun.

Article en En | MEDLINE | ID: mdl-34136147

Palabras clave

Chinese steamed bread; chlorpyrifos; cypermethrin; deltamethrin; omethoate

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Sci Nutr Año: 2021 Tipo del documento: Article Pais de publicación: Estados Unidos

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