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Study on Production Technology and Volatile Flavor Analysis of Fragrance Zanthoxylum Seasoning Oil
Dried green pepper and first-grade extracted soybean oil were selected as raw materials to study the effect of the Maillard reaction and cold-pressed compound on the quality of Zanthoxylum seasoning oil and its aroma-enhancing effect. The results showed that the optimal technology was as follows: th...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252986/ https://www.ncbi.nlm.nih.gov/pubmed/37297418 http://dx.doi.org/10.3390/foods12112173 |