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在番茄中消耗,加工因素和食暴露评估米克罗布坦尼尔的番茄

Yanli Qi1, Junli Cao1, Chunyong Li1

  • 1Shanxi Center for Testing of Functional Agro-Products, Shanxi Agricultural University, No. 79, Longcheng Street, Taiyuan 030031, China.

Molecules (Basel, Switzerland)
|August 26, 2023
PubMed
概括

番茄中的基胺残留物在加工后显著减少. 洗,剥皮和均质化是降低农药水平的关键,对消费者造成的饮食风险很低,但建议对儿童进行密切监测.

关键词:
通过饮食暴露的食物暴露.消散的消散是一种消散.甲基甲酸 (Myclobutanil) 是一种甲酸.处理因素的处理因素.在这里,我们可以看到茄,番茄,番茄.

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