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Assessment of microbial safety and quality changes of brown and white cooked rice treated with atmospheric pressure plasma
The microbial and physicochemical properties of brown and white cooked rice treated by atmospheric pressure plasma (APP). APP was produced (250 W, 15 kHz, ambient air) and applied to brown and white cooked rice for 5, 10, and 20 min. The 20-min plasma treatment reduced in bacterial counts by 2.01 lo...
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| Publicado en: | Food Sci Biotechnol |
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| Autores principales: | , , , , , , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Springer Singapore
2017
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049686/ https://ncbi.nlm.nih.gov/pubmed/30263792 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0297-6 |
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