HIGHLIGHTS
- who: Ruijia Liu et al. from the Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing, China have published the Article: Effects of Frying Conditions on Volatile Composition and Odor Characteristics of Fried Pepper (Zanthoxylum bungeanum Maxim.) Oil, in the Journal: Foods 2022, 1661 of /2022/
- what: The aim of this study was to evaluate effects of the frying process on the aroma and sensory profiles of FPO by DSA, E-nose, and SAFE-GC-MS analysis.
- how: The results showed that FPO3 and FPO6 had strong citrus-like and . . .
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