doubanjiang
Selected indexed studies
- Characterization of color, metabolites and microbial community dynamics of doubanjiang during constant temperature fermentation. (Food Res Int, 2023) [PMID:37986515]
- Biochemical and chemosensory characterization of doubanjiang fermented via two-stage controlled temperature. (Food Chem, 2024) [PMID:39151351]
- Comprehensive investigation on volatile and non-volatile metabolites in low-salt doubanjiang with different fermentation methods. (Food Chem, 2023) [PMID:36758388]
_Worker-drafted node — pending editorial review._
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- Characterization of color, metabolites and microbial community dynamics of doubanjiang during constant temperature fermentation. (2023) pubmed
- Biochemical and chemosensory characterization of doubanjiang fermented via two-stage controlled temperature. (2024) pubmed
- Comprehensive investigation on volatile and non-volatile metabolites in low-salt doubanjiang with different fermentation methods. (2023) pubmed
- Impact of omitting Pixian Doubanjiang, Daokou Lajiao, and oil splashing on the flavor profile of water boiled beef. (2025) pubmed
- Activation of microbial community and enhancement of quality by inoculating Zygosaccharomyces rouxii during the post-fermentation stage of Doubanjiang. (2024) pubmed
- Exploring major variable factors influencing flavor and microbial characteristics of Pixian Doubanjiang. (2022) pubmed
- Insights into Genomic Characteristics and Biogenic Amine Degradation Potential and Mechanisms: A Strain of Pediococcus acidilactici Sourced from Doubanjiang. (2024) pubmed
- Physicochemical, flavor and microbial dynamic changes during low-salt doubanjiang (broad bean paste) fermentation. (2021) pubmed
- Characterization of the flavor in traditional Pixian Doubanjiang by polyphasic quantitative detection technology. (2020) pubmed
- Bacterial communities and volatile compounds in Doubanjiang, a Chinese traditional red pepper paste. (2016) pubmed