The effect of high-voltage pulsed electric field pretreatment on the combined fermentation of Ananas comosus (L.) Merr. residue by Saccharomyces cerevisiae and Lactobacillus plantarum

作者：Quancen Lee, Lijuan Xu, Kaicui Zhong, Lin Chen, Ming Yu, Di Zeng, S. Zhu · 发表于：Journal of Food Measurement & Characterization · 年份：2025 · DOI：10.1007/s11694-025-03893-4 · 被引用次数：2 · 研究领域：Microbial Inactivation Methods、Pineapple and bromelain studies、Food Drying and Modeling