Formation of Oleic Acid Chlorohydrins in Vegetables during Postharvest Chlorine Disinfection-Reference-Cited by-同舟云学术

Formation of Oleic Acid Chlorohydrins in Vegetables during Postharvest Chlorine Disinfection

Author:

Simpson Adam M.-A.¹^ORCID,Suh Min-Jeong¹,Plewa Michael J.²³^ORCID,Mitch William A.¹^ORCID

Affiliation:

1. Department of Civil and Environmental Engineering, Stanford University, 473 Via Ortega, Stanford, California 94305, United States

2. Department of Crop Sciences, University of Illinois at Urbana-Champaign, 1101 West Peabody Drive, Urbana, Illinois 61801, United States

3. Safe Global Water Institute, University of Illinois at Urbana-Champaign, 205 North Mathews Avenue, Urbana, Illinois 61801, United States

Funder

Stanford University

Division of Chemical, Bioengineering, Environmental, and Transport Systems

Publisher

American Chemical Society (ACS)

Subject

Environmental Chemistry,General Chemistry

Link

Reference50 articles.

1. WHO. WHO Estimates of the Global Burden of Foodborne Diseases Short; WHO, 2015.

2. CDC. National Outbreak Reporting System (NORS). https://wwwn.cdc.gov/norsdashboard/ (accessed April 15, 2020).

3. United States 111th Congress. 124 Stat. 3885. Food Safety Modernization Act; United States of America, 2011; pp 3885−3973.

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