Evaluating the effects of plasma-activated slightly acidic electrolyzed water on bacterial inactivation and quality attributes of Atlantic salmon fillets

W Zhu, G Tan, M Han, Y Bu, X Li, J Li - Innovative Food Science & …, 2023 - Elsevier
In this study, an intervention non-thermal processing technology plasma-activated slightly
acidic electrolyzed water (PASW) was developed to better preserve salmon fillets …
被引用次数：13 相关文章

Evaluating the effects of plasma-activated slightly acidic electrolyzed water on bacterial inactivation and quality attributes of Atlantic salmon fillets.

W Zhu, G Tan, M Han, Y Bu, X Li, J Li - 2023 - cabidigitallibrary.org
In this study, an intervention non-thermal processing technology plasma-activated slightly
acidic electrolyzed water (PASW) was developed to better preserve salmon fillets …