Identification of key aroma-active compounds of fried zanthoxylum essential oil by aroma extract dilution analysis and gas chromatography-olfactometry-mass spectrometry

Identification of key aroma-active compounds of fried zanthoxylum essential oil by aroma extract dilution analysis and gas chromatography-olfactometry-mass spectrometry

Food and Fermentation Industries ›› 2017, Vol. 43 ›› Issue (3) : 191.

PDF(423 KB)

PDF(423 KB)

Food and Fermentation Industries ›› 2017, Vol. 43 ›› Issue (3) : 191.

Identification of key aroma-active compounds of fried zanthoxylum essential oil by aroma extract dilution analysis and gas chromatography-olfactometry-mass spectrometry

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2017, 43(3): 191

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(423 KB)

Accesses

Citation

Detail

Sections

Recommended

/

〈

〉