2021peer-reviewed70 citations
Characterization of key odorants in fried red and green huajiao (Zanthoxylum bungeanum maxim. and Zanthoxylum schinifolium sieb. et Zucc.) oils
Ruijie Ni, Haiyan Yan, Honglei Tian, Ping Zhan, Yuyu Zhang
Food Chemistry
Concepts
AromaLinaloolLimoneneQuantitative Descriptive AnalysisLinalyl acetateChemistryZanthoxylumFood science