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中文期刊(546167)
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期刊名称

food chemistry(2)

关键词

tilapia surimi; cooperative fermentation; microbial composition; volatile compounds; correlation network(1)
tilapia; hardness; water holding capacity; myofibrillar protein; phosphorylation; dissociation of actomyosin(1)

作者

Li, Chunsheng AND Chen, Shengjun AND Huang, Hui AND Zhao, Yongqiang AND Li, Jun(0)

机构

chinese acad fishery sci, minist agr & rural affairs, south china sea fisheries res inst, key lab aquat prod proc, guangzhou 510300, peoples r china(1)
chinese acad fishery sci, south china sea fisheries res inst, natl r&d ctr aquat prod proc, key lab aquat prod proc minist agr & rural affairs, guangzhou 510300, peoples r china(1)
sanya trop fisheries res inst, key lab efficient utilizat & proc marine fishery r, sanya, peoples r china(1)
shanghai ocean univ, coll food sci & technol, shanghai 201306, peoples r china(1)
zhongkai univ agr & engn, coll light ind & food,minist agr & rural affairs, guangdong prov key lab lingnan specialty food sci, key lab green proc & intelligent mfg lingnan speci, guangzhou 510225, peoples r china(1)
zhongkai univ agr & engn, key lab green proc & intelligent mfg lingnan speci, guangdong prov key lab lingnan specialty food sci, minist agr & rural,coll light ind & food, guangzhou 510225, peoples r china(1)

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年份

2024(2)

科研产出

条件:

资源类型: 外文期刊

作者:Li, Chunsheng(精确检索)

作者:Chen, Shengjun(精确检索)

作者:Huang, Hui(精确检索)

作者:Zhao, Yongqiang(精确检索)

作者:Li, Jun(精确检索)

排序方式：

1Correlation analysis of phosphorylation of myofibrillar protein and muscle quality of tilapia during storage in ice

作者： Yu, Ye; Shi, Wenzheng; Wei, Ya; Chen, Shengjun; Wang, Yueqi; Huang, Hui; Li, Chunsheng; Wang, Di; Zhao, Yongqiang; Wei, Ya; Chen, Shengjun; Wang, Yueqi; Huang, Hui; Li, Chunsheng; Wang, Di; Zhao, Yongqiang; Li, Jun; SCI

机构： Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China; Chinese Acad Fishery Sci, Minist Agr & Rural Affairs, South China Sea Fisheries Res Inst, Key Lab Aquat Prod Proc, Guangzhou 510300, Peoples R China; Sanya Trop Fisheries Res Inst, Key Lab Efficient Utilizat & Proc Marine Fishery R, Sanya, Peoples R China; Zhongkai Univ Agr & Engn, Key Lab Green Proc & Intelligent Mfg Lingnan Speci, Guangdong Prov Key Lab Lingnan Specialty Food Sci, Minist Agr & Rural,Coll Light Ind & Food, Guangzhou 510225, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Tilapia; Hardness; Water holding capacity; Myofibrillar protein; Phosphorylation; Dissociation of actomyosin

年份：2024

2Improvement 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： Li, Chunsheng; Chen, Shengjun; Huang, Hui; Zhao, Yongqiang; Li, Jun; SCI

机构： Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc Minist Agr & Rural Affairs, Guangzhou 510300, Peoples R China; Zhongkai Univ Agr & Engn, Coll Light Ind & Food,Minist Agr & Rural Affairs, Guangdong Prov Key Lab Lingnan Specialty Food Sci, Key Lab Green Proc & Intelligent Mfg Lingnan Speci, Guangzhou 510225, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Tilapia surimi; Cooperative fermentation; Microbial composition; Volatile compounds; Correlation network

年份：2024