Evaluating the effects of plasma-activated slightly acidic electrolyzed water on bacterial inactivation and quality attributes of Atlantic salmon fillets

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DOI:10.1016/j.ifset.2023.103286
作者：Wenhui Zhu, Guizhi Tan, Menglin Han, Ying Bu, Xuepeng Li, Jianrong Li
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：In this study, an intervention non-thermal processing technology plasma-activated slightly acidic electrolyzed water (PASW) was developed to better preserve salmon fillets. Compared to the p

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