Effect of plasma bubbling on free radical production and its subsequent effect on the microbial and physicochemical properties of Coconut Neera-Reference-Cited by-同舟云学术

Effect of plasma bubbling on free radical production and its subsequent effect on the microbial and physicochemical properties of Coconut Neera

Published:2019-12 Issue: Volume:58 Page:102230
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Aparajhitha S.,Mahendran R.

Funder

Science and Engineering Research Board

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference70 articles.

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4. Microbiology and biochemistry of natural fermentation of coconut palm sap;Atputharajah;Food Microbiology,1986

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