1.The Effect of Cooking on Chlorpyrifos and 3,5,6-Trichloro-2-Pyridinol Levels in Chlorpyrifos-Fortified Produce for Use in Refining Dietary Exposure
Sandra L. Byrne* and Sarah L. Pinkerton
Journal of Agricultural and Food Chemistry 52 (2004), pp. 7567–7573
2.Environmental fate of chlorpyrifos.
KD Racke
Reviews of environmental contamination and toxicology, 1993
这一篇不知是哪一期的
先行谢过各位了~
请修改为悬赏帖 by dong3626