Process of Zanthoxylum armatum DC. oil by a novel low-temperature continuous phase transition extraction: Evaluation of aroma, pungent compounds and quality

LWT - Food Science and Technology - Tập 176 - Trang 114523 - 2023
Fei Liu1,2, Qixin Kan1, Konglong Feng1, Yuli Chen1, Linfeng Wen1, Baowen He1, Xiang Zhu3, Chenggang Wen3, Yong Cao1, Guo Liu1,4
1Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, Guangdong, 510642, China
2Guangzhou Greencream Biotech Co., Ltd., Guangzhou, China
3Sichuan Yaomazi Food Co., Ltd., Hong Ya, Sichuan, 620360, China
4College of Horticulture, South China Agricultural University, Guangzhou, Guangdong, 510642, China

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