Synergistic changes and interrelationships among chemical composition, aroma, and color during the stir-frying of Sichuan pepper (Zanthoxylum bungeanum maxim.).
Overview & Synopsis
Open access biomedical research article published in Food Chem X.
Indexed from repository: PubMed Central
(
pmc.ncbi.nlm.nih.gov)
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Document Information
| Document Title | Synergistic changes and interrelationships among chemical composition, aroma, and color during the stir-frying of Sichuan pepper (Zanthoxylum bungeanum maxim.). |
|---|---|
| Author / Organization | Li K, Wang J, Zhang X, Zhang Q, Sun J, Zhao C |
| Subject & Discipline | Food Chem X |
| Categories | Medicine & Health |
| Publication Year | 2026 |
| License / Rights | Open Access / Creative Commons |
| Resource Verification | Listed PDF (Verification Pending) |
| Original Host Website |
PubMed Central
(pmc.ncbi.nlm.nih.gov)
|
| File Format | application/pdf (Portable Document Format) |
| Language | EN |
| Catalog ID | DOC-116830 |
| Original Source Link | Visit Source Page on pmc.ncbi.nlm.nih.gov » |