Comparative studies on flavor substances of leaves and pericarps of <i>Zanthoxylum bungeanum</i> Maxim. at different harvest periods-Reference-Cited by-同舟云学术

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Comparative studies on flavor substances of leaves and pericarps of Zanthoxylum bungeanum Maxim. at different harvest periods

Published:2019-03-12 Issue:2 Volume:18 Page:279
ISSN:1596-9827
Container-title:Tropical Journal of Pharmaceutical Research
language:
Short-container-title:Trop. J. Pharm Res

Author:

Zhu Lei,Wang Li,Chen Xi,Peng Wei,Liu Yujie,Yu Linying,Liang Fang,Wu Chunjie

Publisher

African Journals Online (AJOL)

Subject

Pharmacology (medical),Pharmaceutical Science

Cited by 17 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Chemotaxonomic variation of volatile components in Zanthoxylum Bungeanum peel and effects of climate on volatile components;BMC Plant Biology;2024-08-22

2. Chemotaxonomic variation of volatile components in Zanthoxylum bungeanum peel and effects of climate on volatile components;2024-03-19

3. Combining with volatilomic profiling and chemometrics to explore the volatile characteristics in five different dried Zanthoxylum bungeanum maxim;Food Research International;2024-01

4. Amides from Zanthoxylum bungeanum Maxim. (Rutaceae) are promising natural agents with neuroprotective activities;Arabian Journal of Chemistry;2023-07

5. Fingerprinting of hydroxyl-sanshools in fried pepper oils by HPLC-DAD in combination with chemometrics;LWT;2023-06

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