The Effect of Prickly Ash (<i>Zanthoxylum bungeanum</i> Maxim) on the Taste Perception of Stewed Sheep Tail Fat by LC-QTOF-MS/MS and a Chemometrics Analysis

This work aims to explore the contribution of prickly ash (<i>Zanthoxylum bungeanum</i> Maxim) on the taste perception of stewed sheep tail fat. Liquid chromatography-tandem quadrupole time of flight mass spectrometry (LC-QTOF-MS) was applied to analyze the taste-related compounds. A tot...

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Autores principales: Yan Huang, Dandan Pu, Zhilin Hao, Xiao Yang, Yuyu Zhang
Formato: article
Lenguaje:EN
Publicado: MDPI AG 2021
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Acceso en línea:https://doaj.org/article/b5114c8a399b40e694614760bf49675b
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