Unraveling taste enhancement mechanism of yeast-inoculated reduced-salt fermented sausage: Proteolysis, taste compound formation, and receptor binding of potential salty/salty taste-enhancing peptides - Dewei Huang; Gaoxin Feng; Iftikhar Hussain Badar; Bayierta Bayinbate; Junhan Fan; Baocai Xu; Linwei Yang; Qianqian Yu; Yingying Hu; Lang Zhang (Food Microbiology, 2026)