He, L.; Chan, S.W.; Leong, S.Y.; Guo, M.; Hou, Z.; Xu, X.; Singaram, N.; Lin, D.; Qiao, X.; Wang, L.;
et al. Understanding the Aroma Profiles of Hui Li Red Sichuan Pepper (Zanthoxylum bungeanum Maxim) Across Harvesting Periods Using Sensory Evaluation, E-Nose and GC-IMS Techniques. Foods 2025, 14, 2285.
https://doi.org/10.3390/foods14132285
AMA Style
He L, Chan SW, Leong SY, Guo M, Hou Z, Xu X, Singaram N, Lin D, Qiao X, Wang L,
et al. Understanding the Aroma Profiles of Hui Li Red Sichuan Pepper (Zanthoxylum bungeanum Maxim) Across Harvesting Periods Using Sensory Evaluation, E-Nose and GC-IMS Techniques. Foods. 2025; 14(13):2285.
https://doi.org/10.3390/foods14132285
Chicago/Turabian Style
He, Lian, Sook Wah Chan, Sze Ying Leong, Mingyi Guo, Zhiyong Hou, Xiangbo Xu, Nallammai Singaram, Dan Lin, Xing Qiao, Lin Wang,
and et al. 2025. "Understanding the Aroma Profiles of Hui Li Red Sichuan Pepper (Zanthoxylum bungeanum Maxim) Across Harvesting Periods Using Sensory Evaluation, E-Nose and GC-IMS Techniques" Foods 14, no. 13: 2285.
https://doi.org/10.3390/foods14132285
APA Style
He, L., Chan, S. W., Leong, S. Y., Guo, M., Hou, Z., Xu, X., Singaram, N., Lin, D., Qiao, X., Wang, L., Wu, H., & Lu, Z.
(2025). Understanding the Aroma Profiles of Hui Li Red Sichuan Pepper (Zanthoxylum bungeanum Maxim) Across Harvesting Periods Using Sensory Evaluation, E-Nose and GC-IMS Techniques. Foods, 14(13), 2285.
https://doi.org/10.3390/foods14132285
