Dynamic changes of flavor substances in pericarps of three cultivars of Zanthoxylum bungeanum with growth and development in Wudu areas of Bailongjiang River

HOU Yingying; MA Junyi; ZHU Jianzhao; HU Cuilan; HUANG Panpan; ZHAO Lin

doi:10.13995/j.cnki.11-1802/ts.028593

Dynamic changes of flavor substances in pericarps of three cultivars of Zanthoxylum bungeanum with growth and development in Wudu areas of Bailongjiang River

HOU Yingying, MA Junyi, ZHU Jianzhao, HU Cuilan, HUANG Panpan, ZHAO Lin

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (13) : 297-303.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (13) : 297-303. DOI: 10.13995/j.cnki.11-1802/ts.028593

Dynamic changes of flavor substances in pericarps of three cultivars of Zanthoxylum bungeanum with growth and development in Wudu areas of Bailongjiang River

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(13): 297-303 https://doi.org/10.13995/j.cnki.11-1802/ts.028593

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Received	Revised	Published
2021-07-29	2022-06-04	2023-07-15
Issue Date
2023-08-07

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