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对新鲜绿叶蔬菜的冷血应用:对微生物学和产品质量的影响

Emel Özdemir1, Pervin Başaran1, Sehban Kartal2

  • 1Department of Food Engineering, Istanbul Technical University, Istanbul, Turkey.

Comprehensive reviews in food science and food safety
|September 4, 2023
PubMed
概括

冷血 (CP) 是一种可持续的技术,用于在新鲜的绿叶蔬菜 (FGLV) 上灭活微生物. 这种方法显示出提高食品安全和延长产品的保质期的商业潜力.

关键词:
冷等离子系统的冷等离子系统.新鲜的绿色叶菜蔬菜.微生物去污染的方法血等离子体是什么?产品质量产品质量 产品质量

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