Contact-type high-voltage electrostatic field pretreatment maintained the freshness of refrigerated Lateolabrax maculatus fillets via modulating microbial community and reducing Pseudomonas spp.

Innovative Food Science & Emerging Technologies 2026

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Authors: Zekai Fan, CHEN Li, Bing Chen, Zunying Liu, Xiaoming Jiang, Shiyuan Dong

DOI: 10.1016/j.ifset.2026.104652

Cited by: 1

References: 45

Fields of Study & Subjects

Microbial Inactivation Methods Food Drying and Modeling Meat and Animal Product Quality

References 45