# Multivariate relationships among sensory, physicochemical parameters, and targeted volatile compounds in commercial red sufus (Chinese fermented soybean curd): Comparison of QDA® and Flash Profile methods

> Research article (Food Research International, 2019) · cited 32× · AI/ML

**Wikidata**: [openalex:W2959306244](https://www.wikidata.org/wiki/openalex:W2959306244)  
**Source**: https://4ort.xyz/entity/multivariate-relationships-among-sensory-physicochemical-parameters-and-targeted-volatile-compounds-in-commercial-red-su