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Depuration of live oysters to reduce Vibrio parahaemolyticus and Vibrio vulnificus: A review of ecology and processing parameters
Campbell, V. M., Chouljenko, A., & Hall, S. G. (2022, May 31). COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY.
2021 journal article
Development of coffee kombucha containing Lactobacillus rhamnosus and Lactobacillus casei: Gastrointestinal simulations and DNA microbial analysis
LWT-FOOD SCIENCE AND TECHNOLOGY, 142.