Gas chromatography-mass spectrometry analysis of volatile components in Wudu Zanthoxylum bungeanum and establishment of characteristic fingerprint

HOU Yingying, ZHANG Hongjie, MA Junyi, ZHU Jianzhao, MIAO Xin, HE Qingyan

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (14) : 288-294.

PDF(5258 KB)
PDF(5258 KB)
Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (14) : 288-294. DOI: 10.13995/j.cnki.11-1802/ts.033281

Gas chromatography-mass spectrometry analysis of volatile components in Wudu Zanthoxylum bungeanum and establishment of characteristic fingerprint

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(14): 288-294 https://doi.org/10.13995/j.cnki.11-1802/ts.033281

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(5258 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉