The establishment of comprehensive quality evaluation model for flavor characteristics of green Sichuan pepper (Zanthoxylum armatum DC.) in Southwest China

In this study, the quality indexes and sensory evaluation of Zanthoxylum armatum DC. from the main production areas in Southwest China were analyzed. Further, correlation analysis (CRA), principal component analysis (PCA) and cluster analysis (CA) were used to comprehensively evaluate the quality ch...

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Detalles Bibliográficos
Autores principales: Liu, Jiahui, Wan, Junzhe, Zhang, Yu, Hou, Xiaoyan, Shen, Guanghui, Li, Shanshan, Luo, Qingying, Li, Qingye, Zhou, Man, Liu, Xingyan, Wen, Chenggang, Zhu, Xiang, Zhang, Zhiqing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10314138/
https://www.ncbi.nlm.nih.gov/pubmed/37397205
http://dx.doi.org/10.1016/j.fochx.2023.100721

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10314138/
https://www.ncbi.nlm.nih.gov/pubmed/37397205
http://dx.doi.org/10.1016/j.fochx.2023.100721

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