Related Experiment Video

Updated: Jun 13, 2026

Preparation of High-Quality Fermented Fish Product
05:17

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

Flavor Changes in Reduced-Salt Sour Meat During Synergistic Fermentation with Salt Substitutes and Lactobacillus

Ning Liu1, Ying Chen1, Yuqian Guan1

  • 1Guizhou Key Laboratory of New Quality Processing and Storage of Ecological Specialty Food, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.

Foods (Basel, Switzerland)
|June 12, 2026
PubMed

Keywords:
flavormetabolomicsmicroorganismreduced-saltsour meat

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