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Updated: Oct 7, 2026

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
08:43

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Published on: May 11, 2017

Associations between microbial community succession and volatile flavor dynamics during traditional Huizhou Mao-tofu

Mingming Qi1, Tingting Jia1, Fengyao Pan1

  • 1School of Biological Engineering, Huainan Normal University, Huainan, 232038, Anhui, China.

Food Chemistry: X
|October 6, 2026
PubMed

Keywords:
Fermentation stagesHuizhou Mao-tofuMicrobial successionVolatile flavor compounds

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