Data for: Risk Reduction of Chlorfenapyr Residue in tea planting, tea processing, and tea brewing
Published: 31 May 2020| Version 1 | DOI: 10.17632/vdbv2d5y96.1
Contributors:
Li Zhou, Jie Yang, Fengjian LUODescription
Data and charts used in this article. Figure 1 The process of making green tea and black tea Figure 2 Degradation dynamics of chlorfenapyr in tea shoots at three locations Figure 3 Residue levels of chlorfenapyr in tea processing. Figure 4 Leaching rate of chlorfenapyr in the three infusions.
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Research Article, Database