Effect of pepper (Zanthoxylum bungeanum Maxim.) essential oil on quality changes in rabbit meat patty during chilled storage
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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… read more here.
Keywords: zanthoxylum bungeanum; maxim essential; bungeanum maxim; meat patty ... See more keywords