Impacts of cold plasma treatment on physicochemical, functional, bioactive, textural, and sensory attributes of food: A comprehensive review
Impacts of cold plasma treatment on physicochemical, functional, bioactive, textural, and sensory attributes of food: A comprehensive review
Year | 2022 |
Author | , , , 高莫森*, |
Author count | 5 |
Created date | 2022-09-28 |
Author order | 第四(以上)作者 |
Corresponding author | 是 |
Publication year | 2022 |
Publication month | 1 |
Journal name | Food Chemistry |
Journal sponsor | Elsevier |
Publication area | 英國 |
Volume | 368 |
Issue | 0 |
Start page | 13080 |
End page | 13080 |
Publication type | |
Review system | 是 |
Language | Foreign Language |