Extraction of pungent components from Japanese pepper (Xanthoxylum piperitum DC.) using supercritical CO2
Author:
Publisher
Elsevier BV
Subject
Filtration and Separation,Analytical Chemistry
Reference10 articles.
1. Aroma compounds in the leaves of Japanese pepper (Zanthoxylum piperitum DC) and their formation from glycosides;Kojima;Bioscience Biotechnology and Biochemical,1997
2. Formation by mechanical stimulus of the flavor compounds in young leaves of Japanese pepper (Xanthoxylum piperitum DC.);Jiang;Journal of Agricultural and Food Chemistry,2001
3. Isolation of some glycosides as aroma precursors in young leaves of Japanese pepper (Xanthoxylum piperitum DC.);Jiang;Journal of Agricultural and Food Chemistry,2001
4. Differences in the volatile components and their odor characteristics of green and ripe fruits and dried pericarp of Japanese pepper (Xanthoxylum piperitum DC.);Jiang;Journal of Agricultural and Food Chemistry,2004
5. Quantitative analysis of sanshool compounds in Japanese pepper (Xanthoxylum piperitum DC.) and their pungent characteristics;Sugai;Bioscience Biotechnology and Biochemical,2005
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