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Effect of salt reduction on nutritional, functional and sensory aspects of Anhui-style doubanjiang, a traditional Chinese broad bean paste

Chengtuo Niu, Xianlei Xing, Feiyun Zheng, Chunfeng Liu, Jinjing Wang, Qi Li

2022Systems Microbiology and Biomanufacturing12 citationsDOI

Topics & Concepts

FermentationFood scienceChemistryFlavorSalt (chemistry)PhenolsTasteAmino acidIsoflavonesControl sampleBiochemistryOrganic chemistryMicrobial Metabolites in Food BiotechnologyBiochemical Analysis and Sensing TechniquesSensory Analysis and Statistical Methods
Effect of salt reduction on nutritional, functional and sensory aspects of Anhui-style doubanjiang, a traditional Chinese broad bean paste | Litcius