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Color sensory characteristics, nutritional components and antioxidant capacity of Zanthoxylum bungeanum Maxim. as affected by different drying methods

Nana Jing, Minyan Wang, Menglu Gao, Zixuan Zhong, Yanping Ma, Anzhi Wei

2020Industrial Crops and Products81 citationsDOI

Topics & Concepts

ChemistryZanthoxylumFood scienceAnthocyaninAntioxidant capacityAntioxidantPhenolPhenolsBotanyBiologyOrganic chemistryPlant chemical constituents analysisPhytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial Activity
Color sensory characteristics, nutritional components and antioxidant capacity of Zanthoxylum bungeanum Maxim. as affected by different drying methods | Litcius