Objective: This study aimed to investigate the varieties and contents of volatile components in fermented dough with flavor fermentation broth at different fermentation time. Methods: Headspace solid phase microextraction-gas chromatography (HS-SPME-GC-MS) was used to determine the volatile flavor substances in the dough of the flavor ferment at 12. 24. 36. https://ashleyshomestores.shop/product-category/reclining-loveseat-with-power/