Synergistic integration of high-pressure processing, pulsed electric fields, cold plasma, and UV light with bioactive compounds for enhanced food safety, quality, and shelf-life: new advances and mechanisms

作者：Anand Kumar, Gebremichael Gebremedhin Hailu, Meijin Xv, Hui Qiu, Sun-Il Choic, Ok‐Hwan Lee, Zefu Wang, Zongyuan Han, Shucheng Liu, Shuai Wei · 发表于：Food and Humanity · 年份：2025 · DOI：10.1016/j.foohum.2025.100757 · 被引用次数：8 · 研究领域：Microbial Inactivation Methods、Meat and Animal Product Quality、Advanced Chemical Sensor Technologies