Effect of cold plasma technology on minimally processed roasted coffee (Coffea arabica L.) in relation to physicochemical properties, sensorial analysis and antioxidant compounds
The application of cold plasma in the food industry has had an important impact since it causes minimal alterations in nutritional content, does not leave chemical residues and in some cases does not affect the sensory quality of food. The objective of this investigation was to evaluate the physicoc...
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| Main Authors: | , , , , , |
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| Format: | Online |
| Language: | eng |
| Published: |
Universidad de Sonora
2021
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| Online Access: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1407 |
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