Plasma activated water (PAW) for fresh-cut celery treatment: the physicochemical properties of PAW and the efficacy of the treatment on the inactivation of the indigenous microorganisms - koreascholar

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Plasma activated water (PAW) for fresh-cut celery treatment: the physicochemical properties of PAW and the efficacy of the treatment on the inactivation of the indigenous microorganisms

Ji-yeong Bak, Sea C. Min

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/428793

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학술대회 및 심포지엄

2023년 (사)한국산업식품공학회 추계 정기총회 및 학술대회 (2023.11)
p.187

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Ji-yeong Bak(Seoul Women’s University, Republic of Korea)
Sea C. Min(Seoul Women’s University, Republic of Korea)

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