Surface morphology and chemical composition of lamb’s lettuce (Valerianella locusta) after exposure to a low-pressure oxygen plasma
Franziska GrzegorzewskiChair of Food Chemistry and Food Analysis, Department of Food Technology and Food Chemistry, Technische Universität Berlin, Gustav Meyer-Allee 25, D-13355 Berlin, GermanySascha RohnInstitute of Food Chemistry, Universität Hamburg, Grindelallee 117, D-20146 Hamburg, GermanyLothar W. KrohChair of Food Chemistry and Food Analysis, Department of Food Technology and Food Chemistry, Technische Universität Berlin, Gustav Meyer-Allee 25, D-13355 Berlin, GermanyMartin GeyerLeibniz-Institute for Agricultural Engineering Potsdam-Bornim, Max-Eyth-Allee 100, D-14469 Potsdam, GermanyOliver SchlüterLeibniz-Institute for Agricultural Engineering Potsdam-Bornim, Max-Eyth-Allee 100, D-14469 Potsdam, Germany
2010en
ABI
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