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Peer-reviewedCC BYFood chemistry: X

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

  • Xiangcheng Lu1
  • Xiaofeng Niu2
  • Zhiming Wu2
  • Hongmei Zhao1
  • Yanjun Yang1
  • Xiaoli Ma1
  • Shengli Shi1
  • Huihui Wang1
  • Bianfang Hu3
  • Aiguo Luo1
  1. 1Department of Biological Science and Technology, Jinzhong University, Jinzhong 030619, China
  2. 2Shanxi Liuweizhai Holdings Group Co., Ltd, Taiyuan 030400, China
  3. 3Jinzhong Normal College, Jinzhong 030600, China
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Cite

BibTeXRIS
BibTeX
@article{lu2026associations,
  title = {{Associations between volatile flavour compounds and microbial communities during the fermentation of traditional mould-fermented Sufu}},
  author = {Xiangcheng Lu and Xiaofeng Niu and Zhiming Wu and Hongmei Zhao and Yanjun Yang and Xiaoli Ma and Shengli Shi and Huihui Wang and Bianfang Hu and Aiguo Luo},
  journal = {Food chemistry: X},
  year = {2026},
  month = oct,
  url = {https://europepmc.org/article/PMC/PMC13671045},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Associations between volatile flavour compounds and microbial communities during the fermentation of traditional mould-fermented Sufu
AU  - Xiangcheng Lu
AU  - Xiaofeng Niu
AU  - Zhiming Wu
AU  - Hongmei Zhao
AU  - Yanjun Yang
AU  - Xiaoli Ma
AU  - Shengli Shi
AU  - Huihui Wang
AU  - Bianfang Hu
AU  - Aiguo Luo
PY  - 2026
DA  - 2026/10/01
JO  - Food chemistry: X
UR  - https://europepmc.org/article/PMC/PMC13671045
SN  - 2590-1575
ER  -