Cold plasma: a promising technology for improving the rheological characteristics of food
| Year | 2023 |
| Author | 高莫森* |
| Author count | 1 |
| Created date | 2024-09-23 |
| Author order | 第三作者 |
| Corresponding author | 否 |
| Publication year | 2023 |
| Publication month | 12 |
| Journal name | Critical Reviews in Food Science and Nutrition |
| Publication area | 英國 |
| Volume | 63 |
| Issue | 32 |
| Start page | 11370 |
| End page | 11384 |
| Publication type | |
| Review system | 是 |
| Language | Foreign Language |