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

Nikhil Kumar MahnotCharu Lata MahantaKevin M KeenerN.N. Misra2021-04-262021-04-262019Food Chemistry 284 (2019) 303–311http://hdl.handle.net/123456789/8255enCold plasmaNon-thermalCoconutElectrical dischargeAscorbic acidCitric acidStrategy to achieve a 5-log Salmonella inactivation in tender coconut water using high voltage atmospheric cold plasma (HVACP)Article