Study on characteristics of volatile compounds in mold cheese produced by sufu-derived Actinomucor elegans based on headspace solid-phase microextraction-gas chromatography-mass spectroscopy and chemometrics

ZHOU Yangyang, ZHENG Yuanrong, LIU Zhenmin, XU Xingmin

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (10) : 382-389.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (10) : 382-389. DOI: 10.13995/j.cnki.11-1802/ts.044205

Study on characteristics of volatile compounds in mold cheese produced by sufu-derived Actinomucor elegans based on headspace solid-phase microextraction-gas chromatography-mass spectroscopy and chemometrics

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(10): 382-389 https://doi.org/10.13995/j.cnki.11-1802/ts.044205

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