王玮

Associate Professor Supervisor of Master's Candidates

Effects of cooking methods on the residues and bio-accessibility of fipronil and its metabolites in chicken, pork and beef

Release time:2026-09-09Hits:

Impact Factor:

2.8
Affiliation of Author(s):

食品科技学院
Journal:

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE &amp;amp; RISK ASSESSMENT
Co-author:

Sun Meng, Lyu Qingqin, Lu Aimin, He Li, Wang Wei
Correspondence Author:

WW
Document Code:

2c9e868ca06b828501a079c8f6c90693
Translation or Not:

no
Date of Publication:

2026-01-01