Effects of Plasma-Activated Water and Blanching on Microbial and Physicochemical Properties of Tiger Nuts
出版年份 2019 全文链接
标题
Effects of Plasma-Activated Water and Blanching on Microbial and Physicochemical Properties of Tiger Nuts
作者
关键词
Tiger nuts, Plasma-activated water, Blanching, Reactive oxygen species, Sensory characteristics, Antioxidant capacity
出版物
Food and Bioprocess Technology
Volume 12, Issue 10, Pages 1721-1732
出版商
Springer Science and Business Media LLC
发表日期
2019-08-29
DOI
10.1007/s11947-019-02323-w
参考文献
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