| 标题 |
Sequential treatment of plasma-activated water and in-package cold plasma treatment enhances microbiological safety and storage stability of mung bean sprouts, shrimp, and bok choy mixtures |
| 网址 | |
| DOI | |
| 其它 |
期刊:Int J Food Microbiol 作者:Yoon S, Kim SY, Min SC 出版日期:2025-08-11 |
| 求助人 | |
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(2025-6-4)