Comparative Study on the Green Sichuan Pepper (Zanthoxylum schinifolium) and Their Leaching Residue with Different Origins
In order to increase the comprehensive utilization rate of green Sichuan pepper and improve economic benefits, the slag material with higher quality was screened out to develop related products. This study used ultraviolet-visible spectroscopy scanning, principal component factor analysis, correlati...
Main Authors: | Zhishuai ZHOU, Jiao LI, Liming XU, Meng YANG, Li HE |
---|---|
Format: | Article |
Language: | zho |
Published: |
The editorial department of Science and Technology of Food Industry
2022-06-01
|
Series: | Shipin gongye ke-ji |
Subjects: | |
Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090331 |
Similar Items
-
Effect of Sichuan Pepper (<i>Zanthoxylum</i> genus) Addition on Flavor Profile in Fermented Ciba Chili (<i>Capsicum</i> genus) Using GC-IMS Combined with E-Nose and E-Tongue
by: Baozhu Wu, et al.
Published: (2023-08-01) -
Sichuan Pepper Recognition in Complex Environments: A Comparison Study of Traditional Segmentation versus Deep Learning Methods
by: Jinzhu Lu, et al.
Published: (2022-10-01) -
Recovery of Barium Ions from a Barium Residue in Guizhou by Hydrochloric Acid Leaching
by: Dewei Li, et al.
Published: (2023-04-01) -
Mineralogical Characterization and Acid Pretreatment of a Gold Calcine Leach Residue
by: Godfrey Tinashe Bare, et al.
Published: (2021-12-01) -
Study on Ultrasonically-Enhanced Sulfuric Acid Leaching of Nickel from Nickel-Containing Residue
by: Zhanyong Guo, et al.
Published: (2021-07-01)