Dissipation, Metabolism, Accumulation, Processing and Risk Assessment of Fluopyram and Trifloxystrobin in Cucumbers and Cowpeas from Cultivation to Consumption.

Following boiling, the PFs of FLU and TRI also presented a decreasing trend in cucumbers and cowpeas with increasing in processing time ( Figure 4 C).

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Unlike washing and boiling operations, residues of FLU and TRI presented an increasing trend with increasing stir-frying and pickling time.

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