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).