Assessment of the Dissipation Behaviors, Residues, and Dietary Risk of Oxine-Copper in Cucumber and Watermelon by UPLC–MS/MS
Lu Wang,
Fengyu Li,
Lingtao Meng,
Kai Wang,
Wenying Li,
Fangming Fan,
Xiaobing Zhang,
Xinyue Jiang,
Wei Mu,
Xiuyu Pang
Affiliations
Lu Wang
Department of Nutrition and Food Hygiene, School of Public Health, Shandong First Medical University & Shandong Academy of Medical Sciences, Jinan, China
Fengyu Li
College of Science, China Agricultural University, Beijing, China
Lingtao Meng
Shandong Binnong Technology Co., Ltd., Binzhou, China
Kai Wang
Shandong Binnong Technology Co., Ltd., Binzhou, China
Wenying Li
Research Center of Pesticide Environmental Toxicology, Shandong Agricultural University, Tai’an, China
Fangming Fan
Research Center of Pesticide Environmental Toxicology, Shandong Agricultural University, Tai’an, China
Xiaobing Zhang
Shandong Weifang Rainbow Chemical Co., Ltd., Weifang, China
Xinyue Jiang
University of Wisconsin-Madison, Madison, Wisconsin, United States
Wei Mu
Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, College of Plant Protection, Shandong Agricultural University, Tai’an, China
Xiuyu Pang
Department of Nutrition and Food Hygiene, School of Public Health, Shandong First Medical University & Shandong Academy of Medical Sciences, Jinan, China
