FO93 - FuturEnviro

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Plasma Science and Technology, 24(1), 015503. https://doi. org/10.1088/2058-6272/ac3410 • Mendoza-Sánchez, M.; Pérez-Ramírez, I. F.; Wall-Medrano, A.; Martínez-González, A.; I.; Gallegos-Corona, M. A.; ReynosoCamacho, R. (2019). Chemically induced common bean (Phaseolus vulgaris L.) sprouts ameliorate dyslipidemia by lipid intestinal absorption inhibition. Journal of Functional Foods, 52, 54-62. https://doi:10.1016/j.jff.2018.10.032 • Nagar, V.; Pansare Godambe, L.; Shashidhar, R. (2016). Development of microbiologically safemung bean sprouts using combination treatment of sodiumhypochlorite and gamma radiation. International Journal of Food Science and Technology, 51(3), 595–601. • Oliveira, M.; Fernández-Gómez, P.; Álvarez-Ordóñez, A.; Prieto, M.; López, M. (2022). Plasma-activated water: A cutting-edge technology driving innovation in the food industry. Food Research International, 156, 111368. https:// • Phua, L. K.; Neo, S. Y.; Khoo, G. H.; Yuk, H. (2014). 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