Impact of salt content on Douchi metabolites: biogenic amines, non‐volatile compounds and volatile compounds
Aijun Li,
Yuchen Liu,
Gang Yang
et al.
Abstract:BACKGROUNDThe excessive salt intake associated with Douchi has become a topic of controversy. Addressing this concern and enhancing its market competitiveness necessitates the application of salt reduction fermentation in Douchi. Therefore, to promote the application of salt reduction fermentation in Douchi, a comprehensive study was undertaken aiming to investigate the differences in biogenic amines, volatile compounds and non‐volatile compounds in Douchi with varying salt content.RESULTSThe findings unequivo… Show more
Set email alert for when this publication receives citations?
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.