Overall, 26.4% of carrot, 39.5% of cabbage, 16.7% of lettuce and 29.6% of tomato samples contained one or more detectable residues and are discussed accordingly (Table 1).
Overall, 26.4% of carrot, 39.5% of cabbage, 16.7% of lettuce and 29.6% of tomato samples contained one or more detectable residues and are discussed accordingly (Table 1).