Enhancement of Quality and Safety of Low-Salt <i>Pixian</i> Douban Fermentation with <i>Paenibacillus polymyxa</i> M17 27-6
Traditional <i>pixian</i> douban is characterized by elevated salt concentrations, often exceeding 12%. Given the established correlation between high-salt diets and various health disorders, the necessity for effective salinity reduction becomes evident. However, the reduction in salt content may r...
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| Hlavní autoři: | , , , , , , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
MDPI AG
2025-12-01
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| Edice: | Foods |
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| On-line přístup: | https://www.mdpi.com/2304-8158/14/24/4200 |
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