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dc.contributor.authorCabras, P.-
dc.contributor.authorAngioni, A.-
dc.contributor.authorMelis, M.-
dc.contributor.authorSpanedda, L.-
dc.contributor.authorMinelli, E. V.-
dc.identifier.citationItalian Journal of Food Science, v. 8, n. 4, p. 317-322, 1996.-
dc.description.abstractA 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.en
dc.titleDetermination and persistence of methiocarb in artichokesen
dc.contributor.institutionUniversità di Cagliari-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.contributor.institutionUniversitè di Cagliari-
dc.description.affiliationDipto. Economia dell'Impresa, D. Università di Cagliari, viale Fra' Ignazio 74, 09123 Cagliari-
dc.description.affiliationDepto. de Quim. Orgânica Instituto de Química - UNESP, Araraquara, SP-
dc.description.affiliationDipartimento di Tossicologia Universitè di Cagliari, viale Diaz 182, 09126, Cagliari-
dc.description.affiliationUnespDepto. de Quim. Orgânica Instituto de Química - UNESP, Araraquara, SP-
dc.rights.accessRightsAcesso restrito-
dc.relation.ispartofItalian Journal of Food Science-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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