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L. B. Liao, W. M. Chen and X. M. Xiao, “The Generation and Inactivation Mechanism of Oxidation-Reduction Potential of Electrolyzed Oxidizing Water,” Journal of Food Engineering, Vol. 78, No. 4, 2007, pp. 1326-1332. doi:10.1016/j.jfoodeng.2006.01.004

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