Sodium Reduction in Traditional Fermented Foods: Challenges, Strategies, and Perspectives

Author:

Lin Xin1,Tang Yao2,Hu Yun3,Lu Yunhao1,Sun Qi4ORCID,Lv Yuanping1,Zhang Qisheng2,Wu Chongde5ORCID,Zhu Meijun4,He Qiang1ORCID,Chi Yuanlong15ORCID

Affiliation:

1. College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China

2. Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute, Meishan 620020, China

3. West China School of Pharmacy, Sichuan University, Chengdu 610041, China

4. School of Food Science, Washington State University, Pullman, Washington 99164, United States

5. Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education, Chengdu 610065, China

Funder

National Natural Science Foundation of China

Key Research and Development Projects of Sichuan Province

Opening Project of Key Laboratory of Leather Chemistry and Engineering (Sichuan University), Ministry of Education

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

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