dc.contributorUniversidade Estadual Paulista (UNESP)
dc.creatorCabras, P.
dc.creatorAngioni, A.
dc.creatorMelis, M.
dc.creatorSpanedda, L.
dc.creatorMinelli, E. V.
dc.date2014-05-27T11:18:10Z
dc.date2016-10-25T18:14:11Z
dc.date2014-05-27T11:18:10Z
dc.date2016-10-25T18:14:11Z
dc.date1996-12-01
dc.date.accessioned2017-04-06T00:48:34Z
dc.date.available2017-04-06T00:48:34Z
dc.identifierItalian Journal of Food Science, v. 8, n. 4, p. 317-322, 1996.
dc.identifier1120-1770
dc.identifierhttp://hdl.handle.net/11449/64958
dc.identifierhttp://acervodigital.unesp.br/handle/11449/64958
dc.identifier2-s2.0-0030371757
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/886727
dc.descriptionA simple and rapid method for the determination of methiocarb in artichokes by high-performance liquid chromatography with UV detection is described. No derivatization is needed and the limit of determination (0.01 ppm) is analogous to that of fluorometric detection. The results of trials carried out with granular and liquid formulations of this active ingredient are also reported. Immediately after treatment with the liquid formulation methiocarb residues averaged 1.47 ppm, while after treatment with the granular formulation residues were considered fortuitous. The decay rate of methiocarb residues in artichokes shows that the decrease and eventual disappearance of this active ingredient can chiefly be ascribed to the dilution effect due to head growth.
dc.languageeng
dc.relationItalian Journal of Food Science
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectArtichoke
dc.subjectDetermination
dc.subjectMethiocarb
dc.subjectPersistence
dc.titleDetermination and persistence of methiocarb in artichokes
dc.typeOtro


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