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Physicochemical Properties of Plasma-Activated Water and Its Control Effects on the Quality of Strawberries
In this study, the effects of plasma-activated water (PAW), generated by dielectric barrier discharge cold plasma at the gas–liquid interface, on the quality of fresh strawberries during storage were investigated. The results showed that, with the prolongation of plasma treatment time, the pH of PAW...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10052570/ https://www.ncbi.nlm.nih.gov/pubmed/36985649 http://dx.doi.org/10.3390/molecules28062677 |