Low pressure cold plasma treatment for microbial decontamination, improvement of bioaccessibility and aroma profile of dried red peppers.
- DOI
- 10.1016/j.foodchem.2025.146424
- Published
- 2025 Dec 15
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2025.146424,
title = {Low pressure cold plasma treatment for microbial decontamination, improvement of bioaccessibility and aroma profile of dried red peppers.},
author = {Dikmetas DN and Zargarchi S and Scharf S and Gökoglu BZ and Capanoglu E and Karbancioglu-Güler F and Gök R and Esatbeyoglu T},
year = {2025},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2025.146424},
url = {https://doi.org/10.1016/j.foodchem.2025.146424}
}RIS
TY - JOUR TI - Low pressure cold plasma treatment for microbial decontamination, improvement of bioaccessibility and aroma profile of dried red peppers. AU - Dikmetas DN AU - Zargarchi S AU - Scharf S AU - Gökoglu BZ AU - Capanoglu E AU - Karbancioglu-Güler F AU - Gök R AU - Esatbeyoglu T PY - 2025 JO - Food chemistry DO - 10.1016/j.foodchem.2025.146424 UR - https://doi.org/10.1016/j.foodchem.2025.146424 ER -
APA
DN, D., S, Z., S, S., BZ, G., E, C., F, K., R, G., & T, E. (2025). Low pressure cold plasma treatment for microbial decontamination, improvement of bioaccessibility and aroma profile of dried red peppers.. Food chemistry. https://doi.org/10.1016/j.foodchem.2025.146424
Source records
- pubmed · retrieved 2026-11-10T19:09:59.092Z
- europe-pmc · retrieved 2026-11-10T19:09:59.096Z