Preparation of Plasma Active Water and Its Effect on Storage Quality of Fresh Beef
To study the effects of plasma active water (PAW) spray treatment on quality characteristics of fresh beef during storage, PAW was prepared by dielectric barrier plasma (DBD-CP). The concentration changes of specific reactive oxygen species and reactive nitrogen species in PAW prepared with differen...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-12-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010211 |
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