Tuba Buyuksirit-Bedir

Effect of Spontaneous Fermentation on Pesticide Residues in Peppers: Dissipation Patterns and Processing Factors

The occurrence of pesticide residues in vegetables remains an important food safety concern, while their behavior during traditional fermentation is less well characterized. This study evaluated changes in pesticide residues during 35 days of spontaneous pepper fermentation. Ten commercial pepper samples were fermented...