Novel antimicrobial agents as alternative to chlorine with potential applications in the fruit and vegetable processing industry

FERNANDO PEREZ RODRIGUEZ2026-01-292026-01-29201810.1016/j.ijfoodmicro.2018.07.0292-s2.0-85050757329https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/29414Food ScienceMicrobiologyFood ScienceMicrobiologyNovel antimicrobial agents as alternative to chlorine with potential applications in the fruit and vegetable processing industryresearch article