Effect of Plasma activated water (PAW) on physicochemical and functional properties of foods
Abhipriya Patra, V. Arun Prasath, R. Pandiselvam, Parag Prakash Sutar, G. Jeevarathinam
Topics & Concepts
Food scienceFood productsChemistryFood qualityContext (archaeology)Biochemical engineeringFood industryEnvironmental sciencePulp and paper industryBiologyEngineeringPaleontologyMicrobial Inactivation MethodsPlasma Applications and DiagnosticsMeat and Animal Product Quality