GC-MS combined with odor activity value to analyze key aroma substance characteristics of red Chinese pepper oil

GAO Lu, ZHAO Lei, SHI Bolin, WANG Houyin, ZHONG Kui, YAN Shijie

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (22) : 295-301.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (22) : 295-301. DOI: 10.13995/j.cnki.11-1802/ts.034195

GC-MS combined with odor activity value to analyze key aroma substance characteristics of red Chinese pepper oil

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(22): 295-301 https://doi.org/10.13995/j.cnki.11-1802/ts.034195

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