The effects of dielectric barrier discharge plasma gas and plasma-activated water on texture, color, and bacterial characteristics of shiitake mushroom

The effects of dielectric barrier discharge plasma gas and plasma-activated water on texture, color, and bacterial characteristics of shiitake mushroom

Year2019
Author高莫森*
Author count1
Created date2021-09-30
Author order第一作者
Corresponding author
Publication year2019
Publication month11
Journal nameJournal of Food Processing and Preservation
Publication area美國
Volume44(1)
Issuee14316
Publication type
Review system
LanguageForeign Language