Ready‐To‐Eat Blueberry Preservation Technology: Synergistic Sequential Plasma Treatment for Microbial Inactivation and Antioxidant Enhancement

Jianying Zhao, Zhaoqi Dai, Wenlong Hong, Xuesong Zhang, Qinglei Ren

Open source

DOI: 10.1111/1750-3841.71023
Published: 2026-05
Container: Journal of Food Science
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1111/1750-3841.71023,
  title = {Ready‐To‐Eat Blueberry Preservation Technology: Synergistic Sequential Plasma Treatment for Microbial Inactivation and Antioxidant Enhancement},
  author = {Jianying Zhao and Zhaoqi Dai and Wenlong Hong and Xuesong Zhang and Qinglei Ren},
  year = {2026},
  journal = {Journal of Food Science},
  doi = {10.1111/1750-3841.71023},
  url = {https://doi.org/10.1111/1750-3841.71023}
}

RIS

TY  - JOUR
TI  - Ready‐To‐Eat Blueberry Preservation Technology: Synergistic Sequential Plasma Treatment for Microbial Inactivation and Antioxidant Enhancement
AU  - Jianying Zhao
AU  - Zhaoqi Dai
AU  - Wenlong Hong
AU  - Xuesong Zhang
AU  - Qinglei Ren
PY  - 2026
JO  - Journal of Food Science
DO  - 10.1111/1750-3841.71023
UR  - https://doi.org/10.1111/1750-3841.71023
ER  -

APA

Zhao, J., Dai, Z., Hong, W., Zhang, X., & Ren, Q. (2026). Ready‐To‐Eat Blueberry Preservation Technology: Synergistic Sequential Plasma Treatment for Microbial Inactivation and Antioxidant Enhancement. Journal of Food Science. https://doi.org/10.1111/1750-3841.71023

Source records

crossref · retrieved 2026-09-26T17:53:28.134Z