Cold plasma treatment advancements in food processing and impact on the physiochemical characteristics of food products
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s10068-023-01266-5.pdf
Reference102 articles.
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4. Amini, M, Ghoranneviss, M. Effects of cold plasma treatment on antioxidants activity, phenolic contents and shelf life of fresh and dried walnut (Juglans regia L.) cultivars during storage. LWT. 73: 178–184 (2016) https://doi.org/10.1016/j.lwt.2016.06.014
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