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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

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

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