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Authors:G. Ucak Ozkaya, A. Besir, E. Metin, and M.Z. Durak
highest concentration of EP inhibited almost entirely the E. coli O157:H7 population on cherry tomatoe surfaces after one day of storage at 4 °C. Nevertheless, 42 ppm and 105 ppm concentrations of EP reduced E. coli O157:H7 population below the
Authors:Sz. Ráth, M. Égei, K. Horváth, B. Andryie, and H. G. Daood
case of industrial tomatoes, the factors that influence the concentration of phytonutrients such as carotenoids, tocopherols, and vitamin C the most, may include the maturity level of fruit at the time of harvest and agronomic, geographical, and