Rada D Ðurović

We don’t have enough information about this author to calculate their statistics. If you think this is an error let us know.
Learn More
BACKGROUND Pesticide residues have become an unavoidable part of food commodities. In the context of increased interest for food processing techniques as a tool for reducing pesticide residues, it is interesting to study the potential loss of pesticides during lactic acid and yeast fermentation. In the present paper the effect of fermentation by(More)
Due to intensive use of pesticides, their residues have become an unavoidable part of the environment, and they are often detected in all environmental segments and therefore their monitoring has been frequently performed throughout the world. As the presence of trace amounts of both pesticide residues and their degradation products could be potential(More)
  • 1