Effects of cold atmospheric plasma on oxidative stability, microstructure, and volatile profile of pork meat
(2025)
Journal Article
Cold atmospheric plasma (CAP) is an innovative non-thermal technology with potential to improve meat safety and preservation. This study evaluated the effects of CAP on oxidative markers, antioxidant activity, fatty acid profile, volatile composition... Read More about Effects of cold atmospheric plasma on oxidative stability, microstructure, and volatile profile of pork meat.