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

Q Xiang, X Liu, S Liu, Y Ma, C Xu, Y Bai - Innovative Food Science & …, 2019 - Elsevier
The efficacy of nonthermal plasma-activated water (PAW) in the decontamination of mung
bean sprouts was evaluated in this work. After being treated with PAW for 30 min, the …
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[引用][C] Effect of plasma-activated water on microbial quality and physicochemical characteristics of mung bean sprouts

Q Xiang, X Liu, S Liu, Y Ma, C Xu, Y Bai - Innovative Food Science & …, 2019 - cir.nii.ac.jp
Effect of plasma-activated water on microbial quality and physicochemical characteristics of
mung bean sprouts | CiNii Research CiNii 国立情報学研究所 学術情報ナビゲータ[サイニィ] 詳細へ …

[引用][C] Effect of plasma-activated water on microbial quality and physicochemical characteristics of mung bean sprouts

Q Xiang, X Liu, S Liu, Y Ma, C Xu, Y Bai - 2019