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Yujun Huang

Yangzhou University

88 Daxue Road (South)

Yangzhou

Jiangsu, 225009

China

  • Yangzhou University

SCHOLARLY PAPERS

3

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100

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Scholarly Papers (3)

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1.

Effects of Different Lactic Acid Bacteria on Volatile Flavor Compounds in Fermented Mixed Soymilk

Number of pages: 45 Posted: 09 Aug 2025
Lina Zong, Zhiwei Guo, Qiming Li, Wenqiong Wang, Hengxian Qu, Yunchao Wa, Dawei Chen, Yujun Huang and Ruixia Gu
Yangzhou University, Yangzhou University, affiliation not provided to SSRN, Yangzhou University, Yangzhou University, Yangzhou University, Yangzhou University, Yangzhou University and Yangzhou University
Downloads 56 (1,010,164)

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Lactic acid bacteria, Fermented mixed soymilk, Sensory evaluation, electronic nose, HS-SPME-GC-MS, Volatile flavor compounds

2.

Effects of different lactic acid bacteria on volatile flavor compounds in fermented mixed soymilk

Number of pages: 45 Posted: 31 Dec 2025
Lina Zong, Zhiwei Guo, Qiming Li, wenqiong wang, Hengxian Qu, Yunchao Wa, Dawei Chen, Yujun Huang and Ruixia Gu
Yangzhou University, Yangzhou University, affiliation not provided to SSRN, Yangzhou University, Yangzhou University, Yangzhou University, Yangzhou University, Yangzhou University and Yangzhou University
Downloads 27 (1,372,601)

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Lactic acid bacteria, Fermented mixed soymilk, Sensory evaluation, Volatile flavor compounds

3.

Effect of Key Flavor Compounds in Fermented Soymilk on Sensory Attributes: Integrating Electronic Sensory Technology with Gc-Ms Analysis

Number of pages: 29 Posted: 02 Jun 2025
Lina Zong, Hengxian Qu, wenqiong wang, Dawei Chen, Yunchao Wa, Yujun Huang and Ruixia Gu
Yangzhou University, Yangzhou University, Yangzhou University, Yangzhou University, Yangzhou University, Yangzhou University and Yangzhou University
Downloads 17 (1,481,165)

Abstract:

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Fermented mixed soymilk, Key flavor compounds, Sensory attributes