Cold atmospheric pressure plasma processing of grape juice: Effects on bioactive properties, microbial inactivation, and quality characteristics
Food Science and Technology International
Published online on June 23, 2026
Abstract
Food Science and Technology International, Ahead of Print.
This study investigates the effects of cold atmospheric pressure plasma treatment on the bioactive composition, microbial stability, and physicochemical quality of grape juice. Samples were treated for 1–4 min, and changes in total phenolic content (TPC), ...
This study investigates the effects of cold atmospheric pressure plasma treatment on the bioactive composition, microbial stability, and physicochemical quality of grape juice. Samples were treated for 1–4 min, and changes in total phenolic content (TPC), ...