Evolution of residual levels of six pesticides during elaboration of red wines. Effect of wine-making procedures in their disappearance

  1. Navarro, S.
  2. Barba, A.
  3. Oliva, J.
  4. Navarro, G.
  5. Pardo, F.
Revista:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Any de publicació: 1999

Volum: 47

Número: 1

Pàgines: 264-270

Tipus: Article

DOI: 10.1021/JF980801+ GOOGLE SCHOLAR
Font de les dades: Scopus