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 neurolog-ical disorders. Therefore, this study aims to determine whether cooking processes can reduce the pesticide re...
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| Format: | Article |
| Published: |
2023
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| Online Access: | https://repository.li.mahidol.ac.th/handle/123456789/83243 |
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| Institution: | Mahidol University |