Article Versions Notes

Shi Q, Xiao Y, Zhou Y, Wu J, Zhou X, Chen Y, Liu X. Effect of Low-Temperature Plasma Sterilization on the Quality of Pre-Prepared Tomato-Stewed Beef Brisket During Storage: Microorganism, Freshness, Protein Oxidation and Flavor Characteristics. Foods. 2025; 14(7):1106. https://doi.org/10.3390/foods14071106

Shi, Qihan, Ying Xiao, Yiming Zhou, Jinhong Wu, Xiaoli Zhou, Yanping Chen, and Xiaodan Liu. 2025. "Effect of Low-Temperature Plasma Sterilization on the Quality of Pre-Prepared Tomato-Stewed Beef Brisket During Storage: Microorganism, Freshness, Protein Oxidation and Flavor Characteristics" Foods 14, no. 7: 1106. https://doi.org/10.3390/foods14071106

Shi, Q., Xiao, Y., Zhou, Y., Wu, J., Zhou, X., Chen, Y., & Liu, X. (2025). Effect of Low-Temperature Plasma Sterilization on the Quality of Pre-Prepared Tomato-Stewed Beef Brisket During Storage: Microorganism, Freshness, Protein Oxidation and Flavor Characteristics. Foods, 14(7), 1106. https://doi.org/10.3390/foods14071106