Application of Direct and Indirect Non-thermal Plasma in the Development of Ready-to-Eat Foods
Purpose of Review: The studies of the application of non-thermal plasma (NTP) for food processing and preservation during the last 5 years have been exponentially increasing. In this work, we review the main findings in NTP application in foods to discern which aspects are lacking to achieve innovat...
| Autores principales: | , , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Springer Nature
2024
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/16902 https://link.springer.com/article/10.1007/s43555-024-00018-8 https://doi.org/10.1007/s43555-024-00018-8 |
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