Impact of harvest periods of Sichuan pepper on Sichuan pepper-flavoured chicken using electronic nose, electronic tongue, and chromatography

This study compared Sichuan pepper harvested at five stages (July–September) for preparing Sichuan pepper-flavoured chicken. Electronic nose and tongue analyses separated the control from peppered samples and further distinguished early (July–august) from late (September) harvests; September pepper...

Fuld beskrivelse

Bibliografiske detaljer

Principais autores:	Lian He, Zongyuan Lu, Xuemei Cai, Kaixian Zhu, Chengjian Xu, Dan Lin, Zhiyong Hou, Sze Ying Leong, Nallammai Singaram, Cui Yang, Sook Wah Chan, Hua Peng, Minglu Lan
Format:	Artigo
Sprog:	Inglês
Udgivet:	Elsevier 2026-01-01
Serier:	Food Chemistry: X
Fag:	Sichuan pepper Sichuan pepper-flavoured chicken E-nose E-tongue Harvest period
Online adgang:	http://www.sciencedirect.com/science/article/pii/S259015752501260X
Tags:	Tilføj Tag Ingen Tags, Vær først til at tagge denne postø!