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收藏Characteristic of essential oil in Zanthoxylum armatum DC. leaves and application in flavor oil樟木花椒叶精油的特征及其在风味油中的应用
Wang, Yingjin; Wu, Qian; Jiang, Lanxin; Ma, Dewang; Yu, Je; Cui, Qiang; Huo, Xiaoyan; Shen, Guanghui; Zhou, Man; Liu, Hong; Chen, Anjun; Chen, Shanbo; Zhang, Zhiqing
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收藏Sequential pretreatment with hydroxyl radical and manganese peroxidase for the efficient enzymatic saccharification of corn stover
Zhou, Man; Wang, Yaru; Wang, Yuan; Tu, Tao; Zhang, Jie; Wang, Xiaolu; Zhang, Guijie; Huang, Huoqing; Yao, Bin; Luo, Huiying; Qin, Xing
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收藏Increase flavour quality of Sichuan pepper( Zanthoxylum bungeanum Maxim.)with optimized cleaning technology: Soaking and spraying
Wang, Jiao; Wan, Junzhe; Hou, Xiaoyan; Shen, Guanghui; Li, Shanshan; Cui, Qiang; Yu, Jie; Zhou, Man; Wang, Jie; Ren, Ran; Hu, Wen; Li, Zhihua; Zhang, Zhiqing
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收藏The establishment of comprehensive quality evaluation model for flavor characteristics of green Sichuan pepper (Zanthoxylum armatum DC.) in Southwest China
Liu, Jiahui; Wan, Junzhe; Zhang, Yu; Hou, Xiaoyan; Shen, Guanghui; Li, Shanshan; Luo, Qingying; Li, Qingye; Zhou, Man; Liu, Xingyan; Wen, Chenggang; Zhu, Xiang; Zhang, Zhiqing
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