Inactivation of viruses and bacteria on strawberries using a levulinic acid plus sodium dodecyl sulfate based sanitizer, taking sensorial and chemical food safety aspects into account.
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| Description | scientific article published on 23 June 2017 |
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author: Thomas Stroheker Mieke Uyttendaele Frank Devlieghere |
| Publication date | June 23, 2017 |
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