Microbial inactivation and quality of grapes treated by plasma-activated water combined with mild heat
Qisen Xiang, Rong Zhang, Liumin Fan, Yunfang Ma, Di Wu, Ke Li, Yanhong Bai
Topics & Concepts
Titratable acidChemistryFood scienceDistilled waterVitamin CSugarReducing sugarFood spoilageAntioxidant capacityAntioxidantBiochemistryChromatographyBiologyBacteriaGeneticsPlasma Applications and DiagnosticsPostharvest Quality and Shelf Life ManagementMicrobial Inactivation Methods