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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
Chunsheng Li, Qiaoyan Cui, Laihao Li, Hui Huang, Shengjun Chen, Yongqiang Zhao, Yueqi Wang
Chinese Academy of Fishery Sciences Hainan Tropical Ocean University
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生物医学Meat and Animal Product Quality
Food Quality and Safety Studies · Microbial Metabolism and Applications
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施引文献 2
Utilizing shrimp heads to create powdered TERASI with varying fermentation durations and its antioxidant potential
被引 1Ulfah Amalia, Putut Har Riyadi, Apri Dwi Anggo · Applied Food Research · 2024
Screening Lactic Acid Bacteria from Seaweed for Plant Milk Fermentation: A Preliminary Research
被引 0Stevandy Pratama Nenotek, Muspirah Djalal, Mulyati M. Tahir · BIO Web of Conferences · 2024
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