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Towards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves

dc.contributor.authorVaka, Mette Risa
dc.contributor.authorSone, Izumi
dc.contributor.authorÁlvarez, Rebecka García
dc.contributor.authorWalsh, James Leon
dc.contributor.authorPrabhu, Leena
dc.contributor.authorSivertsvik, Morten
dc.contributor.authorNoriega Fernández, Estefanía
dc.date.accessioned2020-01-14T08:50:47Z
dc.date.available2020-01-14T08:50:47Z
dc.date.created2020-01-13T11:46:33Z
dc.date.issued2019
dc.identifier.citationFoods. 2019, 8 (12), 1-16.
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/11250/2636087
dc.language.isoeng
dc.titleTowards the Next-Generation Disinfectant: Composition, Storability and Preservation Potential of Plasma Activated Water on Baby Spinach Leaves
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.pagenumber1-16
dc.source.volume8
dc.source.journalFoods
dc.source.issue12
dc.identifier.doi10.3390/foods8120692
dc.identifier.cristin1771277
dc.relation.projectNorges forskningsråd: 281106
cristin.unitcode7543,2,4,0
cristin.unitnameProsessteknologi
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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