From Fermented Taste to Regional Identity: A Study of Brand Image Design for Sichuan Doubanjiang and Fermented Tofu. Journal of Global Arts Studies, [S. l.], v. 4, n. 2, 2026. DOI: 10.23112/26qg4402. Disponível em: https://globalartsstudies.org/index.php/JGAS/article/view/145. Acesso em: 25 aug. 2026.