Liu, R.; Qi, N.; Sun, J.; Chen, H.; Zhang, N.; Sun, B.
Effects of Frying Conditions on Volatile Composition and Odor Characteristics of Fried Pepper (Zanthoxylum bungeanum Maxim.) Oil. Foods 2022, 11, 1661.
https://doi.org/10.3390/foods11111661
AMA Style
Liu R, Qi N, Sun J, Chen H, Zhang N, Sun B.
Effects of Frying Conditions on Volatile Composition and Odor Characteristics of Fried Pepper (Zanthoxylum bungeanum Maxim.) Oil. Foods. 2022; 11(11):1661.
https://doi.org/10.3390/foods11111661
Chicago/Turabian Style
Liu, Ruijia, Nan Qi, Jie Sun, Haitao Chen, Ning Zhang, and Baoguo Sun.
2022. "Effects of Frying Conditions on Volatile Composition and Odor Characteristics of Fried Pepper (Zanthoxylum bungeanum Maxim.) Oil" Foods 11, no. 11: 1661.
https://doi.org/10.3390/foods11111661
APA Style
Liu, R., Qi, N., Sun, J., Chen, H., Zhang, N., & Sun, B.
(2022). Effects of Frying Conditions on Volatile Composition and Odor Characteristics of Fried Pepper (Zanthoxylum bungeanum Maxim.) Oil. Foods, 11(11), 1661.
https://doi.org/10.3390/foods11111661