Shuang Zheng1, Zhenbin Zhang1, Xiuli Zhao2

  • 1State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology. No. 29, 13th Avenue, Tianjin Economic and Technological, Tianjin 300457, China.

PubMed
概括

一个新的低盐 (SR) 豆发酵工艺显著降低了59.2%的盐含量,同时保持了丰富的风味和乌玛米品质. 这种创新方法还缩短了发酵时间,以生产更健康的豆.