Comparison of quality and microbial community of Doubanjiang by traditional fermentation and industrial fermentation

WANG Pengyue, DENG Weiqin, WANG Fang, WANG Xinlu, LI Long, WANG Zeliang

China Brewing ›› 2025, Vol. 44 ›› Issue (4) : 151-158.

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China Brewing ›› 2025, Vol. 44 ›› Issue (4) : 151-158. DOI: 10.11882/j.issn.0254-5071.2025.04.022

Comparison of quality and microbial community of Doubanjiang by traditional fermentation and industrial fermentation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(4): 151-158 https://doi.org/10.11882/j.issn.0254-5071.2025.04.022

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