Comparison of quality and microbial community of Doubanjiang by traditional fermentation and industrial fermentation
In order to investigate the effects of different production processes on the quality of commercial Doubanjiang, using the traditionally fermented Doubanjiang (TFD) and industrially fermented Doubanjiang (IFD) with consistent production cycles as research objects, the microbial community composition...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-04-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-4-151.pdf |
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