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Updated: Jan 10, 2026

Fruit Volatile Analysis Using an Electronic Nose
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在加工过程中绿色四川胡中的水分动态和风味演变:一种LF-NMR/MRI方法

Jiao Wang1, Xingyuan Zhu1, Junhang Ye1

  • 1College of Food Science, Sichuan Agricultural University, Ya'an, Sichuan 625014, China.

Food chemistry
|November 20, 2025
PubMed
概括

平行流脱水 (PD) 最好通过优化加工过程中的水分迁移来保存四川胡的味道. 这种方法提高了Zanthoxylum armatum DC.中的水分和芳香化合物的保留.

关键词:
相关性分析是一项相关性分析.脱水和再水分的脱水和再水分.麻木化物质是一种麻木化物质.挥发性化合物 挥发性化合物桑托克西 armatum DC. 这种类型的.

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