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(2009) Available at: (Date of access: 04/02/2015) CDC, Centre for Disease Control and Prevention, Threat report 2013

For example, porphyrins are the first and most commonly used sonosensitizers

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During bread baking, moisture and volatile organic compounds are typically lost at levels of 8-12% , and such losses are strongly influenced by dough composition and the presence of water-retaining compounds [26]