Study on the detection of active components in plasma-activated water and its storage stability

IF 2 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

CyTA - Journal of Food Pub Date : 2024-08-05 DOI:10.1080/19476337.2024.2386417

Huanlan Zhang, Momna Rubab, Moutong Chen, Jialong Gao, Qinxiu Sun, Qiuyu Xia, Zefu Wang, Zongyuan Han, Shucheng Liu, Shuai Wei

引用次数: 0

Abstract

In this study, the impact of different discharge time, discharge power, and storage time on the pH, oxidation-reduction potential (ORP), electrical conductivity (EC), H2O2, and the physicochemical ...

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等离子活化水中活性成分的检测及其储存稳定性研究

本研究探讨了不同放电时间、放电功率和储存时间对 pH 值、氧化还原电位 (ORP)、电导率 (EC)、H2O2 和物理化学性质的影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

CyTA - Journal of Food 农林科学-食品科技

CiteScore

4.70

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.