Insights into the flavor perception and enhancement of sodium-reduced fermented foods: A review.

已完结 10 由 HHHHHHHHHHHH 发布于 2024/7/9 20:16:38

DOI:10.1080/10408398.2022.2121909
作者：Yingying Hu, Lang Zhang, Iftikhar Hussain Badar, Qian Liu, Haotian Liu, Qian Chen, Baohua Kong
文献类型：期刊论文
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Taylor & Francis

Abstract：Salt (sodium chloride, NaCl) is a vital ingredient in fermented foods, which affects their safety, texture, and flavor characteristics. Recently, the demand for reduced-sodium fermented food

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