Study on improving quality of low-salt Ba-bao douchi by fermentation with different salt concentrations

LI Jinge, ZHANG Miaomiao, LIU Yanhong, YANG Daqiao, LIU Yunguo

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (16) : 206-215.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (16) : 206-215. DOI: 10.13995/j.cnki.11-1802/ts.041318

Study on improving quality of low-salt Ba-bao douchi by fermentation with different salt concentrations

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(16): 206-215 https://doi.org/10.13995/j.cnki.11-1802/ts.041318

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