Plasma activated water (PAW): Chemistry, physico-chemical properties, applications in food and agriculture
Rohit ThirumdasDepartment of Food Process Technology, College of Food Science & Technology, PJTSAU, Telangana, IndiaAnjinelyulu KothakotaUday S. AnnapureDepartment of Food Engineering & Technology, Institute of Chemical Technology, Mumbai 400019, IndiaKaliramesh SiliveruDepartment of Grain Science & Industry, Kansas State University, Manhattan, KS, USARenald BlundellDepartment of Physiology and Biochemistry, Faculty of Medicine and Surgery, University of Malta, Msida MSD 2080, MaltaRuben GattMetamaterails Unit, Faculty of Sciences, University of Malta, Msida MSD 2080, MaltaVasilis ValdramidisCentre of Molecular Medicine and Biobanking, University of Malta, Msida MSD 2080, Malta
2018en
ABI
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