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
GAO Xiajie, GAO Haiyan, ZHAO Lei, SHI Bolin, ZHANG Lulu, WANG Houyin, ZHONG Kui
FOOD SCIENCE . 2022, (4): 208 -214 .  DOI: 10.7506/spkx1002-6630-20201120-217