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Antimicrobial activity against select food-borne pathogens by phenolic antioxidants enriched in cranberry pomace by solid-state bioprocessing using the food grade fungus Rhizopus oligosporus

PolyphenolicsSelect Food-borne PathogensEngineeringFood Bioactive CompoundFoodborne PathogensPhenolic AntioxidantsBiochemical EngineeringBiotechnologyCranberry PomaceFood MicrobiologyMicrobiologyAntimicrobial CompoundPublic HealthPhytochemicalFood Safety