Cite
HARVARD Citation
Zhao, F. et al. (2020). Effects of the cooking modes on commonly used pesticides residue in vegetables and their chronic dietary exposure risk in South China. Food additives & contaminants. 37 (1), pp. 121-130. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Zhao, F. et al. (2020). Effects of the cooking modes on commonly used pesticides residue in vegetables and their chronic dietary exposure risk in South China. Food additives & contaminants. 37 (1), pp. 121-130. [Online].