Work

Improvement mechanism of volatile flavor in fermented tilapia surimi by cooperative fermentation of Pediococcus acidilactici and Latilactobacillus sakei: Quantization of microbial contribution through influence of genus

Year: 2024

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2024.139239

Authors: Chunsheng Li, Shengjun Chen, Hui Huang, Jun Li, Yongqiang Zhao

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

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funders: Earmarked Fund for China Agriculture Research System, Central Public-interest Scientific Institution Basal Research Fund, Chinese Academy of Fishery Sciences

OpenAlex ID: W4394065304

FWCI: 6.295

Cites: 33

Cited by: 32

Related to: 10