Effects of Different Processing Methods on Volatile Flavor Components of Zanthoxylum bungeanum Maxim. Extract and Braised Duck Neck
To investigate the effects of crushed water extraction, uncrushed water extraction, crushed alcohol extraction, uncrushed alcohol extraction, pulverized soup post-extraction and unpulverized soup extraction on volatile flavor components of Zanthoxylum bungeanum Maxim. and its ability to confer volat...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-02-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022040171 |