Boiling, Blanching, and Stir-Frying Markedly Reduce Pesticide Residues in Vegetables by Kamonrat Phopin 1,2, Sompon Wanwimolruk 1,*, Chosita Norkaew 1, Jaruwat Buddhaprom 1 and Chartchalerm Isarankura-Na-Ayudhya 21 Center for Research and Innovation, Faculty of Medical Technology, ...
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