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Suitability of aqueous chlorine dioxide versus sodium hypochlorite as an effective sanitizer for preserving quality of fresh-cut lettuce while avoiding by-product formation

Health SciencesEnvironmental EngineeringAqueous Chlorine DioxideFood ContaminantWater TreatmentFood PreservationChemical ContaminantDisinfectantDrinking Water TreatmentSodium HypochloriteFood SafetyFresh-cut Lettuce