Effect of the Application of Cold Plasma Energy on the Inactivation of Microorganisms, Proteins, and Lipids Deterioration in Adobera Cheese

<div>Hydrolytic rancidity (AVD) in Adobera cheese after CP treatment. The dotted line represents the limit value of ADV, a value &gt; 1.5 ADV represents high rancidity.</div>

Journal of Food Quality

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Figure 6

Figure 6: Effect of the Application of Cold Plasma Energy on the Inactivation of Microorganisms, Proteins, and Lipids Deterioration in Adobera Cheese 

Figure 6 | Effect of the Application of Cold Plasma Energy on the Inactivation of Microorganisms, Proteins, and Lipids Deterioration in Adobera Cheese 