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Luo K, Oh DH. Synergistic Effect of Slightly Acidic Electrolyzed Water and Ultrasound at Mild Heat Temperature in Microbial Reduction and Shelf-Life Extension of Fresh-Cut Bell Pepper. J. Microbiol. Biotechnol. 2015;25:1502-1509. https://doi.org/10.4014/jmb.1505.05021