文献检索/Food Additives and Contaminants Part AEM-T3Food Additives and Contaminants Part A2018-03-13第 35 卷第 7 期，1316-1323Effects of processing and cooking on the reduction of dinotefuran concentration in Japanese rice samplesMinae WatanabeAichi Prefectural Institute of Public HealthJun UeyamaNagoya UniversityEiji UenoAichi Prefectural Institute of Public HealthYuko UedaNagoya UniversityMasaya OdaNagoya UniversityYuko UmemuraAichi Prefectural Institute of Public HealthTakashi TanahashiAichi Prefectural Institute of Public HealthYoshitomo IkaiAichi Prefectural Institute of Public HealthIsao Saito去出版社页面 引用论文图谱收藏 被引提醒分享打印登录后看摘要和中文要点英文摘要、AI 生成的中文摘要和三条要点、参考文献和引证文献列表、论文图谱，注册免费。登录 / 注册关键词dinotefuranneonicotinoidspesticide residuesbrown ricerice processingcookingboilingprocessing factorsmaximum daily intakefood safety参考文献9引证文献3相似文献引文网络关联作者相关机构登录后可以看完整列表。去登录论文图谱本篇和它的参考文献、引证文献、相似文献登录后可以看这篇的论文图谱：谁被它引用、谁引用了它、还有哪些相似的研究。登录 / 注册
