Insights into the flavor perception and enhancement of sodium-reduced fermented foods: A review
Yingying Hu(China Meat Research Centre), Baohua Kong(Northeast Agricultural University), Iftikhar Hussain Badar(University of Veterinary and Animal Sciences), Haotian Liu(Northeast Agricultural University), Lang Zhang(Northeast Agricultural University), Qian Chen(Northeast Agricultural University), Qian Liu(Liaoning University of Traditional Chinese Medicine)
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