Boiling, Blanching, and Stir-Frying Markedly Reduce Pesticide Residues in Vegetables

Nowadays, a lot of produce (fruits and vegetables) sold in many countries are contaminated with pesticide residues, which cause severe effects on consumer health, such as cancer and neurological disorders. Therefore, this study aims to determine whether cooking processes can reduce the pesticide res...

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Detalles Bibliográficos
Autores principales: Phopin, Kamonrat, Wanwimolruk, Sompon, Norkaew, Chosita, Buddhaprom, Jaruwat, Isarankura-Na-Ayudhya, Chartchalerm
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9141337/
https://www.ncbi.nlm.nih.gov/pubmed/35627033
http://dx.doi.org/10.3390/foods11101463

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9141337/
https://www.ncbi.nlm.nih.gov/pubmed/35627033
http://dx.doi.org/10.3390/foods11101463

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