Work

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

Year: 2025

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2025.145532

Authors: Chengtuo Niu, Ying Liu, Heng Li, Chunfeng Liu, Jinjing Wang, Feiyun Zheng, Qi Li

Institution: Jiangnan University

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: closed

Funder: National Natural Science Foundation of China

Awards: G4599207234, G7021607562

OpenAlex ID: W4412453056

FWCI: 2.58

Cites: 139

Cited by: 6

Related to: 10