Effect of Atmospheric Cold Plasma on the Physicochemical Properties and Volatile Compounds of Apple and Cantaloupe Juices
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Springer Science and Business Media LLC
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https://link.springer.com/content/pdf/10.1007/s11947-024-03458-1.pdf
Reference74 articles.
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4. Basak, S., & Annapure, U. S. (2022). Atmospheric pressure pin-to-plate cold plasma modification of high methoxyl apple pectin: Impact on functional properties. Journal of Agriculture and Food Research, 9, 100356. https://doi.org/10.1016/j.jafr.2022.100356
5. Beveridge, T. (2002). Opalescent and cloudy fruit juices: Formation and particle stability. Critical Reviews in Food Science and Nutrition, 42(4), 317–337. https://doi.org/10.1080/10408690290825556
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1. Correction: Effect of Atmospheric Cold Plasma on the Physicochemical Properties and Volatile Compounds of Apple and Cantaloupe Juices;Food and Bioprocess Technology;2024-07-08
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