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Autor:
D. V. S. Souza, M. F. Melo, M. M. Q. Ambrósio, C. Alves Júnior, N. J. A. Melo, L. L. Costa, P. L. D. Morais
Publikováno v:
Brazilian Journal of Biology, Vol 83 (2023)
Abstract Heat treatment is used in the orange juice industry to neutralize the action of pathogenic microorganisms. However, it can reduce the nutritional value of the juice. Thus, our study assessed the cold plasma treatment as an alternative method
Externí odkaz:
https://doaj.org/article/91562f1b34a043f8879a3294be605d3c
