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Combined aqueous ozone and ultrasound application inhibits microbial spoilage, reduces pesticide residues and maintains storage quality of strawberry fruits

Microbial InactivationAqueous OzoneFood SpoilageFood MicrobiologyPlant PathologyFood PreservationMicrobiologyPost-harvest PhysiologyPublic HealthFood QualityStrawberry FruitsFood StorageFood SafetyHealth Sciences