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Residue Levels and Effectiveness of Pyrimethanil vs Imazalil When Using Heated Postharvest Dip Treatments for Control of Penicillium Decay on Citrus Fruit
Residue Levels and Effectiveness of Pyrimethanil vs Imazalil When Using Heated Postharvest Dip Treatments for Control of Penicillium Decay on Citrus Fruit
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Residue Levels and Effectiveness of Pyrimethanil vs Imazalil When Using Heated Postharvest Dip Treatments for Control of Penicillium Decay on Citrus Fruit

D'Aquino, Salvatore ; Schirra, Mario ; Palma, Amedeo ; Angioni, Alberto ; Cabras, Paolo ; Migheli, Quirico

Journal of agricultural and food chemistry, 2006-06, Vol.54 (13), p.4721-4726 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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2
Residue Level, Persistence, and Storage Performance of Citrus Fruit Treated with Fludioxonil
Residue Level, Persistence, and Storage Performance of Citrus Fruit Treated with Fludioxonil
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Residue Level, Persistence, and Storage Performance of Citrus Fruit Treated with Fludioxonil

Schirra, Mario ; D'Aquino, Salvatore ; Palma, Amedeo ; Marceddu, Salvatore ; Angioni, Alberto ; Cabras, Paolo ; Scherm, Barbara ; Migheli, Quirico

Journal of agricultural and food chemistry, 2005-08, Vol.53 (17), p.6718-6724 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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3
Residue Levels and Storage Responses of Nectarines, Apricots, and Peaches after Dip Treatments with Fludioxonil Fungicide Mixtures
Residue Levels and Storage Responses of Nectarines, Apricots, and Peaches after Dip Treatments with Fludioxonil Fungicide Mixtures
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Residue Levels and Storage Responses of Nectarines, Apricots, and Peaches after Dip Treatments with Fludioxonil Fungicide Mixtures

D'Aquino, Salvatore ; Schirra, Mario ; Palma, Amedeo ; Tedde, Marco ; Angioni, Alberto ; Garau, Anna ; Cabras, Paolo

Journal of agricultural and food chemistry, 2007-02, Vol.55 (3), p.825-831 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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