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Effect of chlorine dioxide in reduction of harmful microbes on fermented hot pepper paste

Kyung-Mi Jung1, Gi-Woo Lee1, Mi-Ae Cho2

  • 1Cheongdo Peach Research Institute, GyeongSangBuk-Do Agricultural Technology Administration, Cheongdo, 38315 Korea.

Food Science and Biotechnology
|December 7, 2019
PubMed

Keywords:
Chlorine dioxideFermented hot pepper pasteGrowth inhibitionHarmful microbes

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