Advancements in production, assessment, and food applications of salty and saltiness-enhancing peptides: A review

已完结 10 由画舫发布于 2025/4/1 10:11:51

DOI:10.1016/j.foodchem.2024.139664
作者：Yingying Hu , Iftikhar Hussain Badar , Yue Liu , Yuan Zhu , Linwei Yang , Baohua Kong , Baocai Xu
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Salt is important for food flavor, but excessive sodium intake leads to adverse health consequences. Thus, salty and saltiness-enhancing peptides are developed for sodium-reduction products.

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