Article Versions Notes

Noh H-H, Jo S-H, Shin H-W, Kim D-J, Ham Y-J, Kim J-Y, Kim D-B, Kwon H-Y, Kyung K-S. Dissipation and Residue Pattern of Dinotefuran, Fluazinam, Indoxacarb, and Thiacloprid in Fresh and Processed Persimmon Using LC-MS/MS. Foods. 2022; 11(3):416. https://doi.org/10.3390/foods11030416

Noh, Hyun-Ho, Seung-Hyeon Jo, Hyeon-Woo Shin, Dong-Ju Kim, Young-Jin Ham, Jun-Young Kim, Dan-Bi Kim, Hye-Young Kwon, and Kee-Sung Kyung. 2022. "Dissipation and Residue Pattern of Dinotefuran, Fluazinam, Indoxacarb, and Thiacloprid in Fresh and Processed Persimmon Using LC-MS/MS" Foods 11, no. 3: 416. https://doi.org/10.3390/foods11030416

Noh, H.-H., Jo, S.-H., Shin, H.-W., Kim, D.-J., Ham, Y.-J., Kim, J.-Y., Kim, D.-B., Kwon, H.-Y., & Kyung, K.-S. (2022). Dissipation and Residue Pattern of Dinotefuran, Fluazinam, Indoxacarb, and Thiacloprid in Fresh and Processed Persimmon Using LC-MS/MS. Foods, 11(3), 416. https://doi.org/10.3390/foods11030416