The Effects of Microencapsulation Technology on the Flavor Quality of Zanthoxylum Oil Based on E-Nose, GC-IMS, and GC-MS
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To investigate the impact of microencapsulation on the volatile organic compounds (VOCs) in Zanthoxylum oil, this study compared unencapsulated Zanthoxylum oil (ZO) with microencapsulated Zanthoxylum oil (MZO) using physicochemical analysis, sensory evaluation... ...
