Enhanced flavor and biogenic amine safety of salt-reduced Doubanjiang through co-inoculated fermentation with Pediococcus acidilactici and Zygosaccharomyces rouxii

Bookmark (0)
Please login to bookmark Close

Publication date: 31 May 2026

Source: Food Research International, Volume 232

Author(s): Shenglan Liao, Youming Li, Jiayao Lin, Xiaoyi Wang, Yunhao Lu, Weiqin Deng, Qiang He, Yuanlong Chi, Zhenghong Xu

Publication date: 31 May 2026Source: Food Research International, Volume 232Author(s): Shenglan Liao, Youming Li, Jiayao Lin, Xiaoyi Wang, Yunhao Lu, Weiqin Deng, Qiang He, Yuanlong Chi, Zhenghong Xu Read More