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...
| الحاوية / القاعدة: | Shipin gongye ke-ji |
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| المؤلفون الرئيسيون: | , , , , |
| التنسيق: | مقال |
| اللغة: | الصينية |
| منشور في: |
The editorial department of Science and Technology of Food Industry
2024-12-01
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010211 |