ArticleFoods (Basel, Switzerland)2024

The Use of Ultraviolet Irradiation to Improve the Efficacy of Acids That Are Generally Recognized as Safe for Disinfecting Fresh Produce in the Ready-to-Eat Stage.

Ruxianguli Maimaitiyiming et al.PubMed ↗Full text ↗Publisher ↗

No numbers read from the abstract.