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Published in 2019 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-019-00562-3
Abstract: Fresh and dried Zanthoxylum bungeanum Maxim volatiles of two main cultivars including Dahongpao and Meihuajiao, were determined through GC–MS and compared. In all the tested samples, linalool, d-limonene, eucalyptol, 3-nonanone, and β-myrcene were identified as…
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Keywords:
zanthoxylum bungeanum;
dried zanthoxylum;
fresh dried;
bungeanum maxim ... See more keywords
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Published in 2021 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-021-04998-6
Abstract: In this paper, the components of Zanthoxylum bungeanum Maxim . essential oil (ZBMEO) were analyzed. The efficacy of different concentrations of ZBMEO on the change in physical and chemical indicators of the rabbit meat patty…
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Keywords:
zanthoxylum bungeanum;
maxim essential;
bungeanum maxim;
meat patty ... See more keywords
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Published in 2022 at "Foods"
DOI: 10.3390/foods11121746
Abstract: Zanthoxylum bungeanum Maxim. (Z. bungeanum) has attracted attention for its rich aroma. The aroma of Z. bungeanum is mainly volatile terpenes synthesized by plant terpene metabolic pathways. However, there is little information on Z. bungeanum…
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Keywords:
bungeanum maxim;
fps;
zanthoxylum bungeanum;
zbdxs zbfps ... See more keywords
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Published in 2023 at "Molecules"
DOI: 10.3390/molecules28041813
Abstract: The pericarp of Zanthoxylum bungeanum maxim (PZM) is a commonly used spice and herbal medicine in China. In the present study, the structural characteristics of PPZM were investigated by saccharide mapping after enzymatic digestion by…
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Keywords:
ppzm;
bungeanum maxim;
zanthoxylum bungeanum;
saccharide mapping ... See more keywords