The Effects of Pepper (<i>Zanthoxylum bungeanum</i>) from Different Production Areas on the Volatile Flavor Compounds of Fried Pepper Oils Based on HS-SPME–GC–MS and Multivariate Statistical Method
Fried pepper oil retains the overall flavor outline of pepper, and its unique rich and spicy flavor is deeply loved by consumers. In order to study the effect of different production areas of pepper on the flavor compounds of fried pepper oil, taking dried pepper from seven different production area...
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| Autori principali: | , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
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MDPI AG
2022-11-01
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| Serie: | Molecules |
| Soggetti: | |
| Accesso online: | https://www.mdpi.com/1420-3049/27/22/7760 |
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