Food preservation by cold plasma from dielectric barrier discharges in agri-food industries
BackgroundCold plasma (CP) can be defined as partially or wholly ionized gas carrying myriads of highly reactive products, such as electrons, negative ions, positive ions, free radicals, excited or non-excited atoms, and photons at ambient temperature. It is generated at 30–60°C under atmospheric or...
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| Hlavní autoři: | , , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Frontiers Media S.A.
2022-11-01
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| Edice: | Frontiers in Nutrition |
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| On-line přístup: | https://www.frontiersin.org/articles/10.3389/fnut.2022.1015980/full |
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