title: Decontamination of minimally processed vegetables by chlorine dioxide gas.
authors.affiliation: Laboratory of Food Microbiology and Food Preservation, Ghent University, Belgium.
authors.forename: V M
authors.initials: VM
authors.lastname: Gómez-López
authors.forename: F
authors.initials: F
authors.lastname: Devlieghere
authors.forename: J
authors.initials: J
authors.lastname: Debevere
mesh_terms: D001937:Brassica; D017606:Chlorine Compounds / Q000494:pharmacology; D003666:Decontamination / Q000379:methods*; D005511:Food Handling / Q000379:methods; D018545:Lactuca; D010087:Oxides / Q000494:pharmacology; D014675:Vegetables / Q000187:drug effects / Q000592:standards*
chemical_list: D017606:Chlorine Compounds; D010087:Oxides; C025109:chlorine dioxide