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. 2021 Mar 25;98:103794. doi: 10.1016/j.fm.2021.103794

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Fig. 3 — Main sources of pathogenic viruses and prevention measures associated with fermented foods. VACV (vaccinia virus); TBVE (tick-borne encephalitis virus); NoV (Norovirus); HEV (hepatitis E virus); RVA (rotavirus A). This figure was created using BioRender (https://biorender.com/).