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Reduction of microbial load in yellow alkaline noodle using optimized microwave and pulsed-UV treatment to improve storage stability.
J Food Sci Technol. 2019 Apr;56(4):1801-1810. doi: 10.1007/s13197-019-03624-w. Epub 2019 Feb 13.
J Food Sci Technol. 2019.
PMID: 30996416
Free PMC article.
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