Cold atmospheric pressure plasma processing of grape juice: Effects on bioactive properties, microbial inactivation, and quality characteristics
- DOI
- 10.1177/10820132261462680
- Published
- 2026-06-23
- Container
- Food Science and Technology International
- Publisher
- SAGE Publications
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1177/10820132261462680,
title = {Cold atmospheric pressure plasma processing of grape juice: Effects on bioactive properties, microbial inactivation, and quality characteristics},
author = {Aleyna Tali and Muhammed Talha Akbulut and Ozlem Ntougkiantzi and Ahmet Sukru Demirci},
year = {2026},
journal = {Food Science and Technology International},
doi = {10.1177/10820132261462680},
url = {https://doi.org/10.1177/10820132261462680}
}RIS
TY - JOUR TI - Cold atmospheric pressure plasma processing of grape juice: Effects on bioactive properties, microbial inactivation, and quality characteristics AU - Aleyna Tali AU - Muhammed Talha Akbulut AU - Ozlem Ntougkiantzi AU - Ahmet Sukru Demirci PY - 2026 JO - Food Science and Technology International DO - 10.1177/10820132261462680 UR - https://doi.org/10.1177/10820132261462680 ER -
APA
Tali, A., Akbulut, M. T., Ntougkiantzi, O., & Demirci, A. S. (2026). Cold atmospheric pressure plasma processing of grape juice: Effects on bioactive properties, microbial inactivation, and quality characteristics. Food Science and Technology International. https://doi.org/10.1177/10820132261462680
Source records
- crossref · retrieved 2026-09-25T14:39:48.298Z