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
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2025, (16): 332
-341
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DOI: 10.13995/j.cnki.11-1802/ts.040602
