The Application of Cold Plasma Technology in Low-Moisture Foods.

Rao W, Li Y, Dhaliwal H, Feng M, Xiang Q, Roopesh MS, Pan D, Du L

DOI: 10.1007/s12393-022-09329-9
Published: 2023
Container: Food engineering reviews
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1007/s12393-022-09329-9,
  title = {The Application of Cold Plasma Technology in Low-Moisture Foods.},
  author = {Rao W and Li Y and Dhaliwal H and Feng M and Xiang Q and Roopesh MS and Pan D and Du L},
  year = {2023},
  journal = {Food engineering reviews},
  doi = {10.1007/s12393-022-09329-9},
  url = {https://doi.org/10.1007/s12393-022-09329-9}
}

RIS

TY  - JOUR
TI  - The Application of Cold Plasma Technology in Low-Moisture Foods.
AU  - Rao W
AU  - Li Y
AU  - Dhaliwal H
AU  - Feng M
AU  - Xiang Q
AU  - Roopesh MS
AU  - Pan D
AU  - Du L
PY  - 2023
JO  - Food engineering reviews
DO  - 10.1007/s12393-022-09329-9
UR  - https://doi.org/10.1007/s12393-022-09329-9
ER  -

APA

W, R., Y, L., H, D., M, F., Q, X., MS, R., D, P., & L, D. (2023). The Application of Cold Plasma Technology in Low-Moisture Foods.. Food engineering reviews. https://doi.org/10.1007/s12393-022-09329-9

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pubmed · retrieved 2026-09-26T05:48:06.051Z