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

已完结 10 由 kilometer 发布于 2024/12/20 14:43:27

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
补充材料：只需要正文

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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