Effect of non-thermal plasma technology on microbial inactivation and total phenolic content of a model liquid food system and black pepper grains

著者: Clémentine M.G. Charoux, Louis Free, Laura M. Hinds, Rajani K. Vijayaraghavan, Stephen Daniels, Colm P. O’Donnell, Brijesh K. Tiwari - LWT 2019 被引用: 79