Impact of cooking methods on the quality, sensory and flavor compounds of Sichuan pepper oleoresin
Published 2023 View Full Article
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Title
Impact of cooking methods on the quality, sensory and flavor compounds of Sichuan pepper oleoresin
Authors
Keywords
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Journal
FOOD CHEMISTRY
Volume -, Issue -, Pages 136639
Publisher
Elsevier BV
Online
2023-06-20
DOI
10.1016/j.foodchem.2023.136639
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