Impact of cooking methods on the quality, sensory and flavor compounds of Sichuan pepper oleoresin
Jiong Zhang, Min Zhang, Kai Chen, Bhesh Bhandari, Dewei Deng, Dewei Deng
Topics & Concepts
FlavorOleoresinFood scienceAromaPepperChemistryPungencyTasteSensory analysisSensory systemPsychologyCognitive psychologyBiochemical Analysis and Sensing TechniquesAdvanced Chemical Sensor TechnologiesPhytochemicals and Antioxidant Activities