Emilie Marie ReilerErik JørsJesper BælumOmar HuiciMaría Mercedes Álvarez CaeroNina Cedergreen2026-03-222026-03-22201510.1016/j.scitotenv.2015.04.081https://doi.org/10.1016/j.scitotenv.2015.04.081https://andeanlibrary.org/handle/123456789/43447Citaciones: 91enOrganophosphateOrganochlorine pesticideEnvironmental chemistryToxicologyEnvironmental scienceChemistryPesticideThe influence of tomato processing on residues of organochlorine and organophosphate insecticides and their associated dietary riskarticle