A Comparative Study of Volatile Components of Sichuan Pepper Oil Resins Derived from Supercritical Fluid (CO2) Extraction and Ultrasonic-assisted Extraction
CAO Yan-ping1，ZHANG Dong2,*
FOOD SCIENCE . 2010, (16): 165 -167 .  DOI: 10.7506/spkx1002-6630-201016034