AMJAD, Adnan et al. Effect of ozone, hydrogen peroxide, and chlorine solution in reduction of chlorpyrifos and cypermethrin residues from cauliflower. Italian Journal of Food Science, Singapore, v. 36, n. 4, p. 142–150, 2024. DOI: 10.15586/ijfs.v36i4.2621. Disponível em: https://itjfs.com/index.php/ijfs/article/view/2621. Acesso em: 19 feb. 2026.