Author

Zhi-Ming Wu

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Open access Oct 2026

Associations between volatile flavour compounds and microbial communities during the fermentation of traditional mould-fermented Sufu

Findings suggest potential microbial associations with flavour formation are suggested, providing preliminary evidence for flavour regulation and quality improvement of traditional sufu.

Xiang-Cheng Lu, Xiao-Feng Niu, Zhi-Ming Wu et al. · Food Chemistry: X · 0 citations