African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12487

Full Length Research Paper

Supercritical carbondioxide extraction of cypermethrin in different fresh vegetables using anhydrous sodium sulfate for sample preparation and extraction

Mohammad Arifur Rahman1*, Dzolkhifli Omar2, I. S. Md. Zaidul3, M. M. Morshed2 and K. N. H. Bin Rashid3
1Toxicology Lab., Horticulture Research Centre (HRC), Bangladesh Agricultural Research Institute (BARI), Gazipur-1701, Bangladesh. 2Department of Plant Protection, Faculty of Agriculture, Universiti Putra Malaysia (UPM). 3Department of Food Science and Food Safety, Faculty of Food Science and Technology, UPM, Selangor, 43400, Malaysia.  
Email: [email protected]

  •  Accepted: 26 January 2010
  •  Published: 30 April 2010

How to cite this article

APA /
Rahman, M. A., Omar, D., Zaidul, I. S., Morshed, M. M., & Rashid, K. B. (2010). Supercritical carbondioxide extraction of cypermethrin in different fresh vegetables using anhydrous sodium sulfate for sample preparation and extraction. African Journal of Biotechnology , 9(15), 2290-2297.
Chicago /
Mohammad Arifur Rahman, Dzolkhifli Omar, I. S. Md. Zaidul, M. M. Morshed and K. N. H. Bin Rashid. "Supercritical carbondioxide extraction of cypermethrin in different fresh vegetables using anhydrous sodium sulfate for sample preparation and extraction." African Journal of Biotechnology 9, no. 15 (2010): 2290-2297.
MLA /
Mohammad Arifur Rahman, et al. "Supercritical carbondioxide extraction of cypermethrin in different fresh vegetables using anhydrous sodium sulfate for sample preparation and extraction." African Journal of Biotechnology 9.15 (2010): 2290-2297.
DOI /
https://doi.org/10.5897/AJB2010.000-3033
URL /
https://academicjournals.org/journal/AJB/article-abstract/F4262EA20532

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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