Effects of drying methods on the quality of Hanyuan Zanthoxylum bungeanum based on physicochemical and functional metabolite analysis
Author:
Publisher
Elsevier BV
Subject
Food Science
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1. A novel microwave pretreated hot air drying (PM -HD) process for improving drying efficiency and drying quality of Z. bungeanum;Industrial Crops and Products;2024-12
2. Physicochemical, volatiles, non-volatiles, and microbial dynamics in dried versus traditional fresh red pepper paste fermentation: A comparative study;Food Bioscience;2024-10
3. Combining with volatilomic profiling and chemometrics to explore the volatile characteristics in five different dried Zanthoxylum bungeanum maxim;Food Research International;2024-01
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