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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| 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 |