https://www.selleckchem.com/pr....oducts/BAY-73-4506.h
92% to 13%. The dissipation of procymidone in green onion and garlic chive followed first-order kinetics, while the half-lives were less than 8.35 days and 5.73 days, respectively. The terminal residue levels in garlic chive were much higher than those in green onion and serpent garlic because of morphological characteristics. The risk quotients of different Chinese consumer groups to procymidone in green onion, garlic chive, and serpent garlic were in the range from 5.79% to 25.07%, which is comparably acceptable. These data could
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