Evaluation of the Nutritional and Biochemical Variation in Pistachios Exposed to Dielectric Barrier Discharge Plasma
Cold plasma processing systems have proven to be promising tools for reducing biological and chemical contaminants in the food industry. However, little is known about the effects of plasma technology on the biochemical characteristics of food, particularly nuts. Therefore, this study evaluated the...
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| 主要な著者: | , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Elsevier
2025-12-01
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| シリーズ: | Future Foods |
| 主題: | |
| オンライン･アクセス: | http://www.sciencedirect.com/science/article/pii/S2666833525002059 |
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