Sequential application of plasma-activated water and mild heating improves microbiological quality of ready-to-use shredded salted kimchi cabbage (Brassica pekinensis L.)-Reference-Cited by-同舟云学术

Sequential application of plasma-activated water and mild heating improves microbiological quality of ready-to-use shredded salted kimchi cabbage (Brassica pekinensis L.)

Published:2019-04 Issue: Volume:98 Page:501-509
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Choi Eun Ji,Park Hae Woong,Kim Sung Bong,Ryu Seungmin,Lim Junghyun,Hong Eun Jeung,Byeon Yong Seong,Chun Ho Hyun^ORCID

Funder

World Institute of Kimchi

Ministry of Science and ICT, Republic of Korea

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

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