Effects of cold atmospheric plasma on mackerel lipid and protein oxidation during storage

LWT - Food Science and Technology - Tập 118 - Trang 108697 - 2020
Juan M. Pérez-Andrés1,2, María de Alba3, Sabine M. Harrison4, Nigel P. Brunton4, P.J. Cullen2,5,6, Brijesh K. Tiwari1
1Food Chemistry and Technology, Teagasc Food Research Centre, Dublin, 15, Ireland
2BioPlasma Research Group, School of Food Science and Environmental Health, Technological University Dublin, Cathal Brugha Street, Dublin, 1, Ireland
3Food Safety, Teagasc Food Research Centre, Dublin, Ireland
4UCD School of Agriculture & Food Science, University College Dublin, Dublin, Ireland
5School of Chemical and Biomolecular Engineering, University of Sydney, Sydney, Australia
6Centre for Advanced Food Enginomics, The University of Sydney, Sydney, 2006, Ireland

Tài liệu tham khảo

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