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

作者：Chunsheng Li, Shengjun Chen, Hui Huang, Jun Li, Yongqiang Zhao · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.139239 · 被引用次数：30 · 研究领域：Meat and Animal Product Quality、Protein Hydrolysis and Bioactive Peptides、Polyamine Metabolism and Applications