Processing factors and variability of pyrimethanil, fenhexamid and tolylfluanid in strawberries.
D000577:Amides / Q000032:analysis; D000814:Aniline Compounds / Q000032:analysis; D002980:Climate; D003296:Cooking; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling / Q000379:methods; D031985:Fragaria / Q000737:chemistry*; D005659:Fungicides, Industrial / Q000032:analysis*; D006801:Humans; D010573:Pesticide Residues / Q000032:analysis*; D011743:Pyrimidines / Q000032:analysis; D013449:Sulfonamides / Q000032:analysis; D014052:Toluidines
D000577:Amides; D000814:Aniline Compounds; D005659:Fungicides, Industrial; D010573:Pesticide Residues; D011743:Pyrimidines; D013449:Sulfonamides; D014052:Toluidines; C070021:N-dichlorofluoromethylthio-N',N'-dimethyl-N-p-tolylsulfamide; C108337:pyrimethanil; C451426:N-(2,3-dichloro-4-hydroxyphenyl)-1-methylcyclohexanecarboxamide