Identification for Hanyuan Zanthoxylum bungeanum by Electronic Nose Technique Combined with Stoichiometric Analysis
The electronic nose technology with 10 sensor channels was used to determine and analyze the flavor components of red Zanthoxylum bungeanum from 6 different major producing areas in China, including Hanyuan Zanthoxylum bungeanum, for the identification of Hanyuan Zanthoxylum bungeanum. Principal Com...
| Main Authors: | , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-08-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022090289 |