User:Zzzzzjessica/Doubanjiang/Zzzzzyfffff Peer Review

General info

 * Whose work are you reviewing?

Zzzzzjessica


 * Link to draft you're reviewing
 * https://en.wikipedia.org/wiki/User:Zzzzzjessica/Doubanjiang?veaction=edit&preload=Template%3ADashboard.wikiedu.org_draft_template
 * Link to the current version of the article (if it exists)
 * Doubanjiang

Evaluate the drafted changes
Hello,

I enjoyed reading your addition to the article. And I think that your writing is clear and easy to understand. The sources you used are reliable, and in-text citations have been included. The general tone of your writing is neutral, and no biased personal opinion is shown. I can see that you have added more information about storage methods and under the topic of "others."

Here are some recommendations that could be made:


 * 1) There are several grammatical issues that need further scrutiny. Possible changes are shown below:
 * 2) Doubanjiang is a fermented sauce. It is produced by microbial fermentation, and there is no guarantee that the microorganisms in it are completely inactivated when they are sold. Therefore, storing them at room temperature after opening is likely to accelerate the growth of microorganisms and make the condiments go bad. Doubanjiang is also high in fat. The fat in it may cause oxidation at room temperature. Condiments like Doubanjiang should be kept well sealed in a glass container and refrigerated.
 * 3) You have made a significant number of additions.If more information could be found, I would recommend trying to write more about either other types of Doubanjiang or other topics that are related, since the requirement is two paragraphs.