Work

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

Year: 2023

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2023.138260

Authors: Chunsheng Li, Qiaoyan Cui, Laihao Li, Hui Huang, Shengjun Chen, Yongqiang Zhao, Yueqi Wang

Institutions: Ministry of Agriculture and Rural Affairs, Chinese Academy of Fishery Sciences

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4390169535

FWCI: 6.121

Cites: 39

Cited by: 35

Related to: 10