# Characterization of volatile flavor profiles and quantitative assessment of key physicochemical indicators for fermented bean curd using GC-IMS, E-nose and multi-channel colorimetric sensor array combined with chemometrics

> Research article (Food Bioscience, 2025) · cited 11× · AI/ML

**Wikidata**: [openalex:W4410512053](https://www.wikidata.org/wiki/openalex:W4410512053)  
**Source**: https://4ort.xyz/entity/characterization-of-volatile-flavor-profiles-and-quantitative-assessment-of-key-physicochemical-indicators-for-fermented