Fermentation modeling and machine learning for flavor prediction in low-sodium radish paocai with potassium chloride substitution

Fermentation modeling and machine learning for flavor prediction in low-sodium radish paocai with potassium chloride substitution

Abstract To address the challenge of high sodium in paocai, this study evaluated the partial substitution of NaCl with KCl during radish paocai fermentation, focusing on microbial kinetics and flavor. The methodology integrated microbial growth modeling with comprehensive flavor analysis (HS-SPME-GC...

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Bibliographic Details
Main Authors: Yaxin Li, Yunjing Gu, Weiye Cheng, Zifan Li, Xiru Zhang, Yaran Zhao, Kanghee Ko, Wenli Liu, Xiaoping Liu, Huamin Li
Format: Article
Language:English
Published: Nature Portfolio 2025-07-01
Series:npj Science of Food
Online Access:https://doi.org/10.1038/s41538-025-00528-2
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