Insights into the flavor perception and enhancement of sodium-reduced fermented foods: A review
Author:
Affiliation:
1. College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
2. Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
Funder
National Natural Science Foundation of China
Major Science and Technology Projects of Heilongjiang Province
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2121909
Reference154 articles.
1. Indigenous African fermented dairy products: Processing technology, microbiology and health benefits
2. Effect of Low Salt Concentrations on Microbial Changes During Kimchi Fermentation Monitored by PCR-DGGE and Their Sensory Acceptance
3. Fermentation and the microbial community of Japanese koji and miso : A review
4. Effects of sodium chloride partial substitution with bitterness‐treated potassium and magnesium chloride on some properties of white‐brined cheese
5. Flavor Retention and Release from Beverages: A Kinetic and Thermodynamic Perspective
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