User:Xinyao Liu Coco/Douzhi/Bibliography

You will be compiling your bibliography and creating an outline of the changes you will make in this sandbox.

Bibliography

1. Huang, J., Liu, Y., Yang, W., Liu, Y., Zhang, Y., Huang, M., & Sun, B. (2018). Characterization of the potent odorants contributing to the characteristic aroma of Beijing douzhi by gas chromatography–olfactometry, quantitative analysis, and odor activity value. Journal of Agricultural and Food Chemistry, 66(3), 689–694. https://doi.org/10.1021/acs.jafc.7b04839

This is a peer reviewed article, so it can be considered as reliable source. It also covers topics of differences between Douzhi and Doujiang, which are two very similar traditional liquid foods from Beijing made from beans, so this can be helpful in establishing notability.

2. Ding, Y.-Z., Zhang, S.-Y., Liu, P., Yuan, W., Liang, J.-Y., Zhao, Z., & Zhang, Y.-D. (2009). Microbiological and biochemical changes during processing of the traditional Chinese food douzhi. Food Control, 20(12), 1086–1091. https://doi.org/10.1016/j.foodcont.2009.02.005

This is a peer reviewed article, it can be considered as reliable source. It introduce the health aspect of consuming Douzhi in depth, adding secondary source which help establishing notability.

3. Li, X., Wu, Y., Shu, L., Zhao, L., Cao, L., Li, X., Tie, S., Tian, P., & Gu, S. (2024). Unravelling the correlations among the microbial community, physicochemical properties, and volatile compounds of traditional mung bean sour liquid. Food Science & Technology, 198, 115971-. https://doi.org/10.1016/j.lwt.2024.115971

This is a peer reviewed article, so it is a reliable source. The article explains the production process in depth, it is helpful in building notability.

Outline of proposed change

1.Deletions:

irrelevance of Milk Substitute: Remove mentions of Douzhi as a milk substitute. This is irrelevant to Douzhi and does not contribute to the accuracy of the article.

2. Improvements:

Rotten Egg-Like Smell: Revise any biased or non-neutral descriptions such as calling the smell "rotten egg-like." Use neutral language that reflects varying opinions or sensations experienced by consumers. Replace with a balanced description based on factual sources.

3. Additions:

a. Differences between Douzhi and Doujiang: Add a section highlighting the distinctions between Douzhi and Doujiang. Use the first source to provide accurate comparisons between these two beverages, focusing on differences in ingredients, preparation methods, and cultural significance. This addition addresses a gap in the article where readers may confuse these two drinks.

b. Health Benefits of Douzhi: Introduce a section discussing the health aspects of Douzhi. Use the second source to explain why people consume Douzhi, especially its nutritional value and perceived health benefits. This will offer readers a better understanding of its cultural and dietary importance, enriching the article with scientifically-backed information.

c. Making Process of Douzhi: Incorporate details on how Douzhi is made. Use the third source to explain the fermentation process and ingredients involved, adding depth to the understanding of how this traditional drink is prepared. This fills a significant content gap by educating readers on its production.

d. Adding the description of Douzhi, adding more details in it (source 1)