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Effect of treatment with dimethyl dicarbonate on microorganisms and quality of Chinese cabbage

Food ChemistryEnvironmental ChemistryEnvironmental EngineeringFood AnalysisFood ContaminantFood MicrobiologyFood PreservationMicrobiologyPublic HealthFood QualityChinese CabbageDimethyl DicarbonateChemical ContaminantFood TechnologyFood SafetyHealth Sciences