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Reduction of Chlorpyrifos and Fenitrothion Residues in Red Pepper Peel by Washing and Drying

Mi-Gyung Lee

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Key concepts: Fenitrothion, Chlorpyrifos, Pepper, Chemistry, Food science, Pesticide, Agronomy, Biology

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Reduction of Chlorpyrifos and Fenitrothion Residues in Red Pepper Peel by Washing and Drying — Research Paper | ScholarLens