Variation and Correlation Analysis of Flavour and Bacterial Diversity of Low-Salt Hotpot Sauce during Storage

Culinary circles have experienced a recent trend towards low-salt hotpot sauces. Here, changes in the physicochemical quality, flavour, and bacterial diversity of hotpot sauces with different salt concentrations were studied during storage. The results indicated that the peroxide and acid values of...

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Detalles Bibliográficos
Autores principales: Xia, Yanan, Eerdun, Bayaer, Wang, Junlin, Li, Yankai, Shuang, Quan, Chen, Yongfu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9857581/
https://www.ncbi.nlm.nih.gov/pubmed/36673425
http://dx.doi.org/10.3390/foods12020333

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9857581/
https://www.ncbi.nlm.nih.gov/pubmed/36673425
http://dx.doi.org/10.3390/foods12020333

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