| 标题 |
 Insight into the keystones of Chinese broad bean paste fermentation: Brewing techniques, chemosensory characteristics, and microbial community 洞察中国蚕豆酱发酵的关键：酿造技术、化学感官特性和微生物群落
相关领域
酿造
发酵
微生物种群生物学
生物技术
食品科学
业务
生化工程
生物
工程类
细菌
遗传学
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The evolution of the modern condiment industry has posed new challenges in terms of food hygiene and safety, mechanization, automation, and digital production. Broad bean paste, a cherished traditional bean-based fermented condiment in China, serves as a prime example of the high-value utilization of bean crops through fermentation technology. Currently, the semi-controlled and empirical production process has brought challenges to the transformation and development of the broad bean paste industry. Insight into the keystones of Chinese broad bean paste fermentation: Brewing techniques, chemosensory characteristics, and microbial community |
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