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. 2022 Dec 20;12:22003. doi: 10.1038/s41598-022-26701-1

Figure 4.

Figure 4

Effect of CAP treatment for 0, 2, and 10 min and storage at 20 °C for 0–6 days on the total mesophilic bacterial count and total yeast and mold growth in gluten-free bread and wheat-rye bread. Vertical bars depict standard error (PT_2—2 min plasma treatment, PT_10—10 min plasma treatment).