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Physicochemical, flavor and microbial dynamic changes during low-salt doubanjiang (broad bean paste) fermentation

Food ChemistryFood FermentationBroad Bean PasteMicrobial Dynamic ChangesFood AnalysisBiochemical EngineeringBiotechnologyMicrobial EcologyFood MicrobiologyMicrobiologyFood ProcessingLow-salt DoubanjiangMedicineHealth Sciences