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Effect of low‐pressure cold plasma processing on decontamination and quality attributes of Saffron (Crocus sativus L.)
This study investigated the microbial decontamination of saffron using the low‐pressure cold plasma (LPCP) technology. Therefore, other quality characteristics of saffron that create the color, taste, and aroma have also been studied. The highest microbial log reduction was observed at 110 W for 30 ...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9179142/ https://www.ncbi.nlm.nih.gov/pubmed/35702300 http://dx.doi.org/10.1002/fsn3.2824 |