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Comparison of volatile components in fresh and dried Zanthoxylum bungeanum Maxim
Fresh and dried Zanthoxylum bungeanum Maxim volatiles of two main cultivars including Dahongpao and Meihuajiao, were determined through GC–MS and compared. In all the tested samples, linalool, d-limonene, eucalyptol, 3-nonanone, and β-myrcene were identified as the five predominant components. The p...
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| Publicado no: | Food Sci Biotechnol |
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| Main Authors: | , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer Singapore
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6595015/ https://ncbi.nlm.nih.gov/pubmed/31275708 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-019-00562-3 |
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