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Autor:
Thayanne R.B. Farias, Elenilson G. Alves Filho, Pedro H. Campelo, Sueli Rodrigues, Fabiano A.N. Fernandes
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100345- (2023)
Cold plasma is a novel non-thermal technology that is still under development. Cold plasma treatment of food products induces a wide range of chemical changes in food compounds, several of which can improve nutritional quality. Understanding the chem
Externí odkaz:
https://doaj.org/article/8956464fded44eefb91890521879cd84
