Combined of plasma-activated water and dielectric barrier discharge atmospheric cold plasma treatment improves the characteristic flavor of Asian sea bass (Lates calcarifer) through facilitating lipid oxidation-Reference-Cited by-同舟云学术

Combined of plasma-activated water and dielectric barrier discharge atmospheric cold plasma treatment improves the characteristic flavor of Asian sea bass (Lates calcarifer) through facilitating lipid oxidation

Published:2024-06 Issue: Volume:443 Page:138584
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Yuanyuan,Wang Jiamei,Cai Zhicheng,Sang Xiaohan,Deng Wentao,Zeng Lixian,Zhang Jianhao

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference46 articles.

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5. High hydrogen peroxide concentration-low exposure time of plasma-activated water (PAW): A novel approach for shelf-life extension of Asian sea bass (Lates calcarifer) steak;Chaijan;Innovative Food Science & Emerging Technologies,2021

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