Effect of Cooking Process on the Residues of Three Carbamate Pesticides in Rice

A gas chromatography mass spectrometry with spike calibration curve method was used to quantify three carbamate pesticides residue in cooked white rice and to estimate the reduction percentage of the cooking process duration. The selected pesticides are three carbamate pesticides including carbaryl...

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Hlavní autoři: Shoeibi, Shahram, Amirahmadi, Maryam, Yazdanpanah, Hassan, Pirali-Hamedani, Morteza, Pakzad, Saied Reza, Kobarfard, Farzad
Médium: Artigo
Jazyk:Inglês
Vydáno: Shaheed Beheshti University of Medical Sciences 2011
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Original Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC3869580/
https://ncbi.nlm.nih.gov/pubmed/24363690
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