Strategy to achieve a 5-log Salmonella inactivation in tender coconut water using high voltage atmospheric cold plasma (HVACP)

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dc.contributor.authorNikhil Kumar Mahnot
dc.contributor.authorCharu Lata Mahanta
dc.contributor.authorKevin M Keener
dc.contributor.authorN.N. Misra
dc.date.accessioned2021-04-26T05:07:24Z
dc.date.available2021-04-26T05:07:24Z
dc.date.issued2019
dc.identifier.citationFood Chemistry 284 (2019) 303–311en_US
dc.identifier.urihttp://hdl.handle.net/123456789/8255
dc.language.isoenen_US
dc.subjectCold plasmaen_US
dc.subjectNon-thermalen_US
dc.subjectCoconuten_US
dc.subjectElectrical dischargeen_US
dc.subjectAscorbic aciden_US
dc.subjectCitric aciden_US
dc.titleStrategy to achieve a 5-log Salmonella inactivation in tender coconut water using high voltage atmospheric cold plasma (HVACP)en_US
dc.typeArticleen_US

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