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.

PDF(6510 KB)
PDF(6510 KB)
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

    {{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}}, 2024, 50(15): 213-221 https://doi.org/10.13995/j.cnki.11-1802/ts.039187

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(6510 KB)

Accesses

Citation

Detail
Sections
Recommended
Copyright © Food and Fermentation Industries, All Rights Reserved.
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉