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

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

Chinese Academy of Fishery Sciences　Ocean University of China