Cite
HARVARD Citation
Mao, L. et al. (2021). Cold plasma: Microbial inactivation and effects on quality attributes of fresh and minimally processed fruits and Ready-To-Eat vegetables. Trends in food science & technology. pp. 146-175. [Online].
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Mao, L. et al. (2021). Cold plasma: Microbial inactivation and effects on quality attributes of fresh and minimally processed fruits and Ready-To-Eat vegetables. Trends in food science & technology. pp. 146-175. [Online].