Plasma‐activated water: Physicochemical properties, microbial inactivation mechanisms, factors influencing antimicrobial effectiveness, and applications in the food industry
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Title
Plasma‐activated water: Physicochemical properties, microbial inactivation mechanisms, factors influencing antimicrobial effectiveness, and applications in the food industry
Authors
Keywords
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Journal
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2020-10-17
DOI
10.1111/1541-4337.12644
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