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A study by S. Meera, published on figshare in 2026, evaluates the effectiveness of common kitchen ingredients for removing pesticide residues from curry leaves. The dataset likely contains results from washing treatments with salt, turmeric, tamarind, lime, and vinegar on leaves contaminated with five pesticides. Analysis was performed using the QuEChERS extraction method and gas chromatography.
Primary data is contained within a PDF file (58.3 KB), which may require extraction to a structured format for analysis.