Effect of low‐temperature plasma treatment on the microbial inactivation and physicochemical properties of the oat grain
Author:
Affiliation:
1. College of Food Engineering and Nutritional Science Shaanxi Normal University Xi'an Shaanxi China
2. School of Food and Biological Engineering Chengdu University Chengdu Sichuan China
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10599
Reference35 articles.
1. Effect of Texture Modifiers on the Physicochemical and Sensory Properties of Dried Fufu
2. Disinfection of high-moisture food using cold plasma
3. Oat: unique among the cereals
4. Effect of atmospheric cold plasma on the functional properties of whole wheat (Triticum aestivum L.) grain and wheat flour
5. Are GrainPro Cocoons™ an effective alternative to conventional phosphine fumigation in large-scale control of stored-maize insect pests?
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