Dynamic patterns of quality deterioration, oxidative stability, and flavor evolution in yuba during long-term storage.

3 (c), the number of red spots in samples 6, 12, and 18 shows an increasing trend, while the blue spots show little change.

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4 (a) that, with the extension of storage time, the aldehydes exhibit a decreasing trend, yet they remain the largest category of VOCs in yuba.

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