Effects of processing parameters on the inactivation of Bacillus cereus spores on red pepper ( Capsicum annum L.) flakes by microwave-combined cold plasma treatment
Effects of processing parameters on the inactivation of Bacillus cereus spores on red pepper ( Capsicum annum L.) flakes by microwave-combined cold plasma treatment
Authors
Keywords
Nonthermal treatment, Spices, Particle size, Water activity, Spore inactivation
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