Effect and Action Mechanism of Cold Plasma Technology on Food Components
Cold plasma (CP) technology, an emerging non-thermal technology, has attracted widespread attentions in food fields for the advantages of safety, no needs for chemical agents and low-energy-consumption. Cold plasma can release ultraviolet rays and active substances (such as reactive oxygen radicals,...
Main Authors: | , , , , , , , |
---|---|
Format: | Article |
Language: | zho |
Published: |
The editorial department of Science and Technology of Food Industry
2023-06-01
|
Series: | Shipin gongye ke-ji |
Subjects: | |
Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022070119 |