Corrigendum to “Low-dose UV-C irradiation reduces the microbial population and preserves antioxidant levels in peeled garlic (Allium sativum L.) during storage” [Postharvest Biol. Technol. 100 (2015) 109–112]
Corrigendum to “Low-dose UV-C irradiation reduces the microbial population and preserves antioxidant levels in peeled garlic (Allium sativum L.) during storage” [Postharvest Biol. Technol. 100 (2015) 109–112]
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