Effect of Nonthermal Treatments on the Properties of Natural Food Additives
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Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-17346-2_10
Reference131 articles.
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4. Saremnezhad S, Soltani M, Faraji A, Hayaloglu AA. Chemical changes of food constituents during cold plasma processing: a review. Food Res Int [Internet]. 2021;147(June):110552. Available from: https://doi.org/10.1016/j.foodres.2021.110552.
5. Barbosa-Cánovas GV, Donsì F, Yildiz S, Candoğan K, Pokhrel PR, Guadarrama-Lezama AY. Nonthermal processing technologies for stabilization and enhancement of bioactive compounds in foods [Internet]. Food Eng Rev. Springer US. 2021. Available from: https://doi.org/10.1007/s12393-021-09295-8.
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