How to achieve sodium salt reduction in bean-based fermented foods: strategies, application cases and future perspectives

已完结 10 由顾江山发布于 2026/6/5 20:13:28

DOI:10.1016/j.foodchem.2025.145532
作者：Chengtuo Niu , Ying Liu , Heng Li , Chunfeng Liu , Jinjing Wang , Feiyun Zheng , Qi Li
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：High sodium salt concentration is crucial for successful fermentation and flavor development in bean-based fermented foods (BBFFs), yet excessive sodium intake poses health risks. As healthy

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