Effect of Various Thermal Treatments on Erythromycin Residues and Degradation Products in Turbot Fish Meat: Implications for Food Safety.

Foods · 2026 · PMC12940867 · PMID 41750920

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an increasing trendno p-value reported

The content of Product 2 (738.44 m / z ) showed an increasing trend by deep frying, roasting, and boiling, with a maximum content reaching 64.96 ng/g.

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