Elimination of <i>Aspergillus flavus</i> from Pistachio Nuts with Dielectric Barrier Discharge (DBD) Cold Plasma and Its Impacts on Biochemical Indices

<div>Profiles of proteins from nontreated (lane 1) and treated pistachios with different durations of cold plasma (lane numbers of 2, 3, 4, 5, 6, 7, and 8 for 15, 30, 60, 90, 120, 150, and 180 sec, respectively) under reducing and nonreducing conditions. “M” shows a molecular weight marker (SinaClon BioScience, prestained protein ladder, PR901641).</div>

Journal of Food Quality

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Figure 3: Elimination of <i>Aspergillus flavus</i> from Pistachio Nuts with Dielectric Barrier Discharge (DBD) Cold Plasma and Its Impacts on Biochemical Indices 

Figure 3 | Elimination of Aspergillus flavus from Pistachio Nuts with Dielectric Barrier Discharge (DBD) Cold Plasma and Its Impacts on Biochemical Indices 