The control effect and mechanism of antioxidants on the flavor deterioration of Sichuan pepper essential oil during thermal processing
Kai Chen, Min Zhang, Arun S. Mujumdar, Dewei Deng
Topics & Concepts
PepperFlavorMechanism (biology)Food scienceChemistryPhysicsQuantum mechanicsPhytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial ActivityBiochemical Analysis and Sensing Techniques