Unraveling the effect of mash turnover on the quality of doubanjiang (broad bean paste) during fermentation

This study aimed to elaborate the effect of mash turnover on the quality of doubanjiang, including physicochemical properties, color, and microbial dynamics, through design of doubanjiang fermentation in different conditions.

本研究通过设置不同发酵条件开展豆瓣酱（doubanjiang）发酵实验，旨在阐明醅料翻拌（mash turnover）对其品质的影响，具体包括理化特性、色泽及微生物群落动态。