Nanosized Chitosan and Plasma-Activated Water: Improving the Microbiological and Physicochemical Properties of Vetch (Vicia sativa L.) Bean Sprouts

Author:

Vasylenko Olha1,Pasichnyi Vasyl2,Holovko Tatyana3,Lapytska Nadiia4,Golovko Mykola5,Xuanxuan Qin6,Yanghe Luo7

Affiliation:

1. Sumy National Agrarian University,Department of Occupational Safety and Physics,Sumy,Ukraine

2. National University of Food Technologies,Department of Meat and Meat Products Technology,Kyiv,Ukraine

3. State University of Biotechnology,Department of Meat Technology,Kharkiv,Ukraine

4. National university «Chernigiv collegium» named T.G. Shevchenko,Department of Chemistry, Technology and Pharmacy,Chernihiv,Ukraine

5. State Biotechnological University,Department of Chemistry, Biochemistry, Microbiology and Food Hygiene,Kharkiv,Ukraine

6. Hezhou University,Department of Food and Bioengineering,Hezhou,China

7. Hezhou University,Guangxi Key Laboratory of Health Care Food Science and Technology,Hezhou,China

Publisher

IEEE

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