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

Year2022
Author, , , 高莫森*,
Author count5
Created date2022-09-28
Author order第四(以上)作者
Corresponding author
Publication year2022
Publication month1
Journal nameFood Chemistry
Journal sponsorElsevier
Publication area英國
Volume368
Issue0
Start page13080
End page13080
Publication type
Review system
LanguageForeign Language