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brj-24071	doi.org	https://doi.org/10.1007/s11746-008-1204-3
brj-24071	doi.org	https://doi.org/10.1016/j.foodcont.2006.02.007
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brj-24071	doi.org	https://doi.org/10.3390/ph15091163
brj-24071	doi.org	https://doi.org/10.1016/j.ultsonch.2014.11.015
brj-24071	doi.org	https://doi.org/10.1100/2012/528593
brj-24071	doi.org	https://doi.org/10.1016/j.foodchem.2008.09.106
brj-24071	doi.org	https://doi.org/10.1016/j.jclepro.2016.07.108
brj-24071	doi.org	https://doi.org/10.1039/c9gc03878g
brj-24071	doi.org	https://doi.org/10.1016/j.foodchem.2010.07.110
brj-24071	doi.org	https://doi.org/10.1016/j.crci.2016.01.018
brj-24071	doi.org	https://doi.org/10.1021/jf0304775
brj-24071	doi.org	https://doi.org/10.1002/fsn3.240
brj-24071	doi.org	https://doi.org/10.1002/fsn3.688
brj-24071	doi.org	https://doi.org/10.1016/j.sciaf.2019.e00181
brj-24071	www.mdpi.com	https://www.mdpi.com/2079-6382/12/5/846
brj-24071	www.mdpi.com	https://www.mdpi.com/2079-6382/10/4/417
brj-24071	doi.org	https://doi.org/10.1021/jf800574s
brj-24071	doi.org	https://doi.org/10.1080/10937404.2013.769418
brj-24071	doi.org	https://doi.org/10.1007/s40011-023-01525-9
brj-24071	doi.org	https://doi.org/10.1016/j.seppur.2005.07.019
brj-24071	doi.org	https://doi.org/10.1067/mjd.2002.124817
brj-24071	doi.org	https://doi.org/10.1016/s0140-6736(21)02724-0
brj-24071	doi.org	https://doi.org/10.1016/j.anaerobe.2012.04.001
brj-24071	doi.org	https://doi.org/10.1016/j.idairyj.2010.08.001
brj-24071	doi.org	https://doi.org/10.1016/j.lfs.2005.08.004
brj-24071	doi.org	https://doi.org/10.1016/j.fct.2018.07.052
brj-24071	doi.org	https://doi.org/10.1111/are.14204
brj-24071	doi.org	https://doi.org/10.1016/j.foodchem.2009.09.004
brj-24071	doi.org	https://doi.org/10.1016/j.micres.2006.06.009
brj-24071	doi.org	https://doi.org/10.1016/j.crfs.2021.05.001
brj-24071	doi.org	https://doi.org/10.4314/ovj.v8i1.16
brj-24071	doi.org	https://doi.org/10.3390/metabo13050624
brj-24071	www.mdpi.com	https://www.mdpi.com/1420-3049/21/9/1194
brj-24071	doi.org	https://doi.org/10.1016/j.chemosphere.2021.133459
brj-24071	doi.org	https://doi.org/10.1016/j.lwt.2023.115456
brj-24071	doi.org	https://doi.org/10.1016/j.desal.2007.02.018
brj-24071	doi.org	https://doi.org/10.1016/j.foodchem.2013.08.012
brj-24071	doi.org	https://doi.org/10.1016/j.foodchem.2014.09.121