FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (4): 208-214.doi: 10.7506/spkx1002-6630-20201120-217
• Component Analysis • Previous Articles Next Articles
GAO Xiajie, GAO Haiyan, ZHAO Lei, SHI Bolin, ZHANG Lulu, WANG Houyin, ZHONG Kui
Online:
2022-02-25
Published:
2022-03-08
CLC Number:
GAO Xiajie, GAO Haiyan, ZHAO Lei, SHI Bolin, ZHANG Lulu, WANG Houyin, ZHONG Kui. Analysis of Key Aroma Components in Fried Zanthoxylum bungeanum Oil from Different Production Areas by Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry Combined with Odor Activity Value[J]. FOOD SCIENCE, 2022, 43(4): 208-214.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20201120-217
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