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The Effects of Microencapsulation Technology on the Flavor Quality of Zanthoxylum Oil Based on E-Nose, GC-IMS, and

Liangyun Wang1, Jia Chen1,2, Xuemei Cai1

  • 1Culinary Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China.

Molecules (Basel, Switzerland)
|August 28, 2025
PubMed

Keywords:
GC–IMSGC–MSZanthoxylum oilflavor qualitymicroencapsulation technology

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