Comparing impacts of dielectric barrier discharge plasma and electron beam irradiation processing on characteristics of Tartary buckwheat whole flour
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Title
Comparing impacts of dielectric barrier discharge plasma and electron beam irradiation processing on characteristics of Tartary buckwheat whole flour
Authors
Keywords
Tartary, buckwheat, Cold plasma, Electron beam irradiation, Physicochemical properties, Antioxidant activity
Journal
Innovative Food Science & Emerging Technologies
Volume 77, Issue -, Pages 102986
Publisher
Elsevier BV
Online
2022-03-27
DOI
10.1016/j.ifset.2022.102986
References
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