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Non-Thermal Processing via Plasma-Activated Sodium Hypochlorite: Inactivation Kinetics and Quality Retention in

Yuanpeng Li1, Xinmeng Huang1, Yanfei Yan1

  • 1College of Smart Agriculture (Research Institute), Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, Xinjiang University, Urumqi, China.

Journal of Food Science
|October 9, 2026
PubMed

Keywords:
cold plasmafresh‐cut lettuceinactivation kineticssodium hypochlorite

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