Effect of Superfine Grinding Technology on the Quality Characteristics of Zanthoxylum bungeanum Seed Powder
In order to investigate the functional effects of superfine grinding technology on Zanthoxylum bungeanum seed, in this study, superfine grinding technology was used to prepare Zanthoxylum bungeanum superfine powder. The basic components, particle size, color, surface morphology, and the water/oil ho...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-04-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023040017 |