[Determination of 20 pyrethroid residues in vegetable foods by gas chromatography-tandem mass spectrometry]
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A method of gas chromatography-tandem mass spectrometry (GC-MS/MS) was developed for the simultaneous determination of 20 pyrethroid residues in vegetable foods. The samples were extracted by acetone-n-hexane (1:1, v/v), cleaned up by activated charcoal column... ...
