Formation and improvement mechanism of physical property and volatile flavor of fermented tilapia surimi by newly isolated lactic acid bacteria based on two dimensional correlation networks
Chunsheng Li, Qiaoyan Cui, Laihao Li, Hui Huang, Shengjun Chen, Yongqiang Zhao, Yueqi Wang
Topics & Concepts
Pediococcus acidilacticiFood scienceFermentationLactobacillus plantarumFlavorChewinessChemistryTilapiaLactic acidStarterAcetic acidBacteriaBiologyBiochemistryFish <Actinopterygii>FisheryGeneticsMeat and Animal Product QualityAquaculture disease management and microbiotaProtein Hydrolysis and Bioactive Peptides