Effect of plasma activated water and buffer solution on fungicide degradation from tomato (Solanum lycopersicum) fruit
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference46 articles.
1. Effects of dielectric barrier discharge cold plasma treatments on degradation of anilazine fungicide and quality of tomato (Lycopersicon esculentum Mill) juice;Ali;International Journal of Food Science & Technology,2021
2. Inactivation kinetics of Bacillus cereus spores by plasma activated water (PAW);Bai;Food Research International,2020
3. Combined effect of vacuum and different freezing methods on the quality parameters of cherry tomato (Lycopersicon esculentum var;Bilek;Cerasiforme). Journal of Food Measurement and Characterization,2019
4. Chemical effects of air plasma species on aqueous solutes in direct and delayed exposure modes: Discharge, post-discharge and plasma activated water;Brisset;Plasma Chemistry and Plasma Processing,2016
5. Efficacy of electrolyzed water, chlorine dioxide and photocatalysis for disinfection and removal of pesticide residues from stone fruit;Calvo;Postharvest Biology and Technology,2019
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