Physicochemical, aromatic, sensory properties and antioxidant activity of roasted coffee (Coffea arabica L.) treated with cold plasma technology

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Bibliographic Details
Main Author:	Paloma Patricia Casas-Junco
Format:	Artículo científico
Language:	en
Published:	Universidad de Sonora 2021
Subjects:	Multidisciplinaria (Ciencias Naturales y Exactas) reactive species antioxidant capacity minimally processed food Dielectric Barrier Discharge (DBD) plasma
Online Access:	Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5
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