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. 2020 Jun 1;5(23):14164–14172. doi: 10.1021/acsomega.0c01907

Figure 1.

Figure 1

Effects on degradation of imidiacloprid (IMI) in olive fruits processed by different methods: crude olives (CO, control); dehydrated and/or shrivelled black olives (DBO); natural black olives (NBO); natural black olives with Lactobacillus plantarum 112 (NBO112); and natural black olives with L. plantarum 123 with L. plantarum 123 (NBO123).