During stir-frying, the removal rate of hexaconazole ranged from 40.0% to 62.9%, with longer cooking times leading to moisture evaporation and the concentration of pesticide residues, though the absolute pesticide amount, adjusted for moisture content, showed a decreasing trend.
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Effect of Stir-Frying, Boiling, and Baking on Hexaconazole Residue Levels in Welsh Onion (<i>Allium fistulosum</i> L.).
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