Effect of plasma-activated water on microbial quality and...

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Innovative Food Science & Emerging Technologies 2018 / 11

Effect of plasma-activated water on microbial quality and physicochemical characteristics of mung bean sprouts

Xiang, Qisen, Liu, Xiufang, Liu, Shengnan, Ma, Yunfang, Xu, Chunqing, Bai, Yanhong
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Language:
english
Journal:
Innovative Food Science & Emerging Technologies
DOI:
10.1016/j.ifset.2018.11.012
Date:
November, 2018
File:
PDF, 4.36 MB
english, 2018
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