Effects of cooking on ethylenebisdithiocarbamate degradation to ethylene thiourea.
作者信息
Watts R R, Storherr R W, Onley J H
出版信息
Bull Environ Contam Toxicol. 1974 Aug;12(2):224-6. doi: 10.1007/BF01684966.
PMID:4433869
Abstract
摘要
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Degradation of dithane M-45 residues in brinjals during cooking.烹饪过程中茄子中二硫代氨基甲酸盐M - 45残留的降解
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本文引用的文献
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Determination of ethylene thiourea residues in foods, using thin layer and gas chromatography.采用薄层色谱法和气相色谱法测定食品中的乙撑硫脲残留量。
J Assoc Off Anal Chem. 1971 Jan;54(1):165-9.
2
Residue determination of ethylenethiourea (2-imidazolidinethione) from tomato foliage, soil, and water.番茄叶片、土壤和水中乙撑硫脲（2-咪唑烷硫酮）的残留量测定。
J Agric Food Chem. 1973 May-Jun;21(3):330-2. doi: 10.1021/jf60187a051.
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