Publication | Closed Access
Cold plasma enhances drying and color, rehydration ratio and polyphenols of wolfberry via microstructure and ultrastructure alteration
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Citations
37
References
2020
Year
Food ChemistryBiomanufacturingMedicineFood TechnologyFood PreservationFood ProcessingFood QualityUltrastructure AlterationCold Plasma EnhancesRehydration RatioBiophysicsHealth Sciences
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