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, (10): 382 -389 .  DOI: 10.13995/j.cnki.11-1802/ts.044205

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