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
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
Authors
Keywords
Human norovirus, Hepatitis A virus, Salmonella, E. coli, Inactivation, Decontamination, Sanitizer, Chemical residue, Fruits
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