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Inhibition of Vibrio parahaemolyticus in seafood systems using oregano and cranberry phytochemical synergies and lactic acid

Food ChemistryPhytoalexinBiochemistryVibrio ParahaemolyticusFood MicrobiologyMicrobiologyAntimicrobial CompoundLactic AcidMedicineSeafood SystemsAntimicrobial ResistanceFood SafetyHealth Sciences