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- Nachgewiesen in: MEDLINE
- Sprachen: English
- Publication Type: Journal Article
- Language: English
- [J Sci Food Agric] 2022 Aug 15; Vol. 102 (10), pp. 4035-4045. <i>Date of Electronic Publication: </i>2022 Jan 21.
- MeSH Terms: Meat Products* ; Oils, Volatile* / chemistry ; Zanthoxylum* / chemistry ; Capsules ; China
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- Grant Information: 31601427 National Natural Science Foundation of China; 2019YFN0172 Sichuan Science and Technology Program; 22ZDYF0083 Sichuan Science and Technology Program
- Contributed Indexing: Keywords: Chinese-style sausage; Zanthoxylum bungeanum essential oil; flavor stability; lipid oxidation; microencapsulation
- Substance Nomenclature: 0 (Capsules) ; 0 (Oils, Volatile)
- Entry Date(s): Date Created: 20220108 Date Completed: 20220621 Latest Revision: 20220621
- Update Code: 20231215
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