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Effects of the curcumin-mediated photodynamic inactivation on the quality of cooked oysters with Vibrio parahaemolyticus during storage at different temperature

Microbial InactivationPhotochemistryPhotobiologyVibrio ParahaemolyticusFood MicrobiologyFood PreservationCooked OystersMicrobiologyPublic HealthFood SafetyDifferent TemperatureHealth Sciences