ArticleFoods (Basel, Switzerland)2025
Synergistic Flavor Modulation and Functional Enhancement of Douchiba via Compounding with
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Authors and funding
5 authors.
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Abstract
Traditional Douchiba (DCB), a bacterial-type fermented soybean condiment, suffers from pronounced bitterness and limited functional attributes, hindering its broader application. To address these challenges, this study innovatively compounded matured
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Registered trials
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