Comparison of numb components and volatile components of Zanthoxylum armatum DC. oil processed by different techniques

JIANG Lingyan; ZHU Xiang; ZHAO Lin; WEN Chenggang; YOU Shuang; XIE Tianfang; DAI Qian

doi:10.13995/j.cnki.11-1802/ts.030190

Comparison of numb components and volatile components of Zanthoxylum armatum DC. oil processed by different techniques

JIANG Lingyan, ZHU Xiang, ZHAO Lin, WEN Chenggang, YOU Shuang, XIE Tianfang, DAI Qian

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (2) : 202-211.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (2) : 202-211. DOI: 10.13995/j.cnki.11-1802/ts.030190

Comparison of numb components and volatile components of Zanthoxylum armatum DC. oil processed by different techniques

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(2): 202-211 https://doi.org/10.13995/j.cnki.11-1802/ts.030190

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Received	Revised	Published
2021-11-23	2021-12-27	2023-01-25
Issue Date
2023-02-15

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