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People are continually exposed to trace amounts of pesticide residues that are found in food products. Because of this, determining the risk posed by pesticide residues found in food necessitates not only identifying and evaluating the active ingredient's toxicological qualities, but also those of its metabolites, isomers, and degradates. The use o... Read More»
: Toxicol 天美传媒 Access 2023, 9:207
10.4172/2476-2067.1000207Abstract Peer-reviewed Full Article Peer-reviewed Article PDF Mobile Full Article
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