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APA Citation
Zhou, S., Hu, C., Zhao, G., Liu, L., Sheen, S., & Yam, K. L. (2018). a novel gaseous chlorine dioxide generating method utilizing carbon dioxide and moisture respired from tomato for Salmonella inactivation. Food control, 89, 54–61. http://access.bl.uk/ark:/81055/vdc_100058289671.0x000018