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Analysis of Volatile Compounds from Baked and Hot Air-dried Sichuan Pepper (Zanthoxylum piperitum DC.) Using Solid-phase Micro-extraction Coupled with Gas Chromatography-mass Spectrometry
CAO Yan-ping，ZHANG Dong
FOOD SCIENCE . 2011, (8): 190 -193 .  DOI: 10.7506/spkx1002-6630-201108043

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