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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 en: | Food Sci Biotechnol |
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| Main Authors: | , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Springer Singapore
2019
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| Assuntos: | |
| Acceso en liña: | 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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