Simultaneous analysis of flavor and nutritional components from Sichuan pepper using a N, O-bis (rimethylsilyl) trifluoroacetamide silylation-gas chromatography-mass spectrometry method

WANG Qundi, HAN Leng, WANG Xuting, ZHAO Chenlu, CHENG Yujiao, YU Bo, DENG Mingxue, ZHANG Tenghui, LI Guijie

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (16) : 332-341.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (16) : 332-341. DOI: 10.13995/j.cnki.11-1802/ts.040602

Simultaneous analysis of flavor and nutritional components from Sichuan pepper using a N, O-bis (rimethylsilyl) trifluoroacetamide silylation-gas chromatography-mass spectrometry method

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(16): 332-341 https://doi.org/10.13995/j.cnki.11-1802/ts.040602

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