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afs-77257	doi.org	https://doi.org/10.1016/j
afs-77257	doi.org	https://doi.org/10.1016/j.ijfoodmicro.2007.07.061
afs-77257	doi.org	https://doi.org/10.1080/87559120801926302
afs-77257	doi.org	https://doi.org/10.1016/j
afs-77257	doi.org	https://doi.org/10.1016/j.foodcont.2014.03.043
afs-77257	doi.org	https://doi.org/10.1016/j.ijantimicag.2005.09.002
afs-77257	doi.org	https://doi.org/10.1016/j
afs-77257	data.europa.eu	http://data.europa.eu/eli/reg/2006/1881/2014-07-01
afs-77257	doi.org	https://doi.org/10.3389/fpls.2012.00222
afs-77257	doi.org	https://doi.org/10.1016/j.lwt.2016.11.006
afs-77257	doi.org	https://doi.org/10.1007/0-387-28391-9_2
afs-77257	doi.org	https://doi.org/10.1016/j.lwt.2016.11.044
afs-77257	doi.org	https://doi.org/10.1016/j.plaphy.2014.09.006
afs-77257	doi.org	https://doi.org/10.1016/j
afs-77257	doi.org	https://doi.org/10.1046/j.1439-0434.2001.00663.x
afs-77257	doi.org	https://doi.org/10.1021/jf010255b
afs-77257	doi.org	https://doi.org/10.1002/jsfa.2740290512
afs-77257	doi.org	https://doi.org/10.1094
afs-77257	doi.org	https://doi.org/10.1590/s0103-90162010000200013
afs-77257	doi.org	https://doi.org/10.1021/jf00034a040
afs-77257	doi.org	https://doi.org/10.1016/j.foodchem.2011.07.036
afs-77257	doi.org	https://doi.org/10.1016/j.foodchem.2010.05.113
afs-77257	doi.org	https://doi.org/10.1016/j.foodcont.2014.07.060
afs-77257	doi.org	https://doi.org/10.1016/s0925-5214(97)00079-3
afs-77257	doi.org	https://doi.org/10.1016/j
afs-77257	doi.org	https://doi.org/10.1007/bf00437244
afs-77257	doi.org	https://doi.org/10.1016/j.ijfoodmicro.2009.05.025
afs-77257	doi.org	https://doi.org/10.3136/fstr.8.42
afs-77257	doi.org	https://doi.org/10.1021
afs-77257	doi.org	https://doi.org/10.1016/j.postharvbio.2013.09.009
afs-77257	doi.org	https://doi.org/10.1016/j.scienta.2016.11.035
afs-77257	doi.org	https://doi.org/10.3390/toxins10110475