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. 2022 Aug 10;11(16):2398. doi: 10.3390/foods11162398

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© 2022 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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(a) Changes in carbonyl values of tilapia fillets after cold plasma treatment. (b) Changes in Sulfhydryl values of tilapia fillets after cold plasma treatment. Different letters indicate significant changes with changes in treatment time.