Effect of Zanthoxylum bungeanum essential oil on lipid oxidation and volatile components of fried pork chops

CHEN Ziye, YOU Yun, LIAN Huanhui, HU Xin, HUANG Xiaoxia, XIAO Sili, LIU Qiaoyu, ZENG Xiaofang

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (15) : 213-221.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (15) : 213-221. DOI: 10.13995/j.cnki.11-1802/ts.039187

Effect of Zanthoxylum bungeanum essential oil on lipid oxidation and volatile components of fried pork chops

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(15): 213-221 https://doi.org/10.13995/j.cnki.11-1802/ts.039187

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