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

作者：Chengtuo Niu, Ying Liu, Heng Li, Chunfeng Liu, Jinjing Wang, Feiyun Zheng, Qi Li · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.145532 · 被引用次数：6 · 研究领域：GABA and Rice Research、Protein Hydrolysis and Bioactive Peptides、Aquaculture Nutrition and Growth