Non-Thermal Processing via Plasma-Activated Sodium Hypochlorite: Inactivation Kinetics and Quality Retention in Fresh-Cut Lettuce.

Li Y, Huang X, Yan Y, Wang J

DOI: 10.1111/1750-3841.71562
Published: 2026 Oct
Container: Journal of food science
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1111/1750-3841.71562,
  title = {Non-Thermal Processing via Plasma-Activated Sodium Hypochlorite: Inactivation Kinetics and Quality Retention in Fresh-Cut Lettuce.},
  author = {Li Y and Huang X and Yan Y and Wang J},
  year = {2026},
  journal = {Journal of food science},
  doi = {10.1111/1750-3841.71562},
  url = {https://doi.org/10.1111/1750-3841.71562}
}

RIS

TY  - JOUR
TI  - Non-Thermal Processing via Plasma-Activated Sodium Hypochlorite: Inactivation Kinetics and Quality Retention in Fresh-Cut Lettuce.
AU  - Li Y
AU  - Huang X
AU  - Yan Y
AU  - Wang J
PY  - 2026
JO  - Journal of food science
DO  - 10.1111/1750-3841.71562
UR  - https://doi.org/10.1111/1750-3841.71562
ER  -

APA

Y, L., X, H., Y, Y., & J, W. (2026). Non-Thermal Processing via Plasma-Activated Sodium Hypochlorite: Inactivation Kinetics and Quality Retention in Fresh-Cut Lettuce.. Journal of food science. https://doi.org/10.1111/1750-3841.71562

Source records

pubmed · retrieved 2026-11-11T04:46:12.888Z