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Qiaoyan Cui

Chinese Academy of Fishery Sciences - South China Sea Fisheries Research Institute

Guangzhou

China

  • Chinese Academy of Fishery Sciences - South China Sea Fisheries Research Institute

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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 Network

Number of pages: 39 Posted: 21 Oct 2023
Chunsheng Li, Qiaoyan Cui, Laihao Li, Hui Huang, Shengjun Chen, Yongqiang Zhao and Yueqi Wang
Chinese Academy of Fishery Sciences - South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences - South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences - South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences - South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences - South China Sea Fisheries Research Institute, Ocean University of China - Sanya Tropical Fisheries Research Institute and Chinese Academy of Fishery Sciences - South China Sea Fisheries Research Institute
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Tilapia surimi, Lactiplantibacillus plantarum, Pediococcus acidilactici, microbial community, Physical propert, Volatile compounds