The influence of tomato processing on residues of organochlorine and organophosphate insecticides and their associated dietary risk

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dc.contributor.authorEmilie Marie Reiler
dc.contributor.authorErik Jørs
dc.contributor.authorJesper Bælum
dc.contributor.authorOmar Huici
dc.contributor.authorMaría Mercedes Álvarez Caero
dc.contributor.authorNina Cedergreen
dc.coverage.spatialBolivia
dc.date.accessioned2026-03-22T13:54:46Z
dc.date.available2026-03-22T13:54:46Z
dc.date.issued2015
dc.descriptionCitaciones: 91
dc.identifier.doi10.1016/j.scitotenv.2015.04.081
dc.identifier.urihttps://doi.org/10.1016/j.scitotenv.2015.04.081
dc.identifier.urihttps://andeanlibrary.org/handle/123456789/43447
dc.language.isoen
dc.publisherElsevier BV
dc.relation.ispartofThe Science of The Total Environment
dc.sourceUniversity of Copenhagen
dc.subjectOrganophosphate
dc.subjectOrganochlorine pesticide
dc.subjectEnvironmental chemistry
dc.subjectToxicology
dc.subjectEnvironmental science
dc.subjectChemistry
dc.subjectPesticide
dc.titleThe influence of tomato processing on residues of organochlorine and organophosphate insecticides and their associated dietary risk
dc.typearticle

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