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Analyzing Differences in Volatile Components of Citri Reticulatae Pericarpium Before and After Being Stir-fried with Halloysitum Rubrum Based on HS-GC-MS and Intelligent Sensory Technology
更新时间：2025-03-06
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    • Analyzing Differences in Volatile Components of Citri Reticulatae Pericarpium Before and After Being Stir-fried with Halloysitum Rubrum Based on HS-GC-MS and Intelligent Sensory Technology

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    • “The latest research has found that after frying dried tangerine peel with red stone fat, its color, odor, and volatile components undergo significant changes, providing new basis for the scientific connotation and quality evaluation of dried tangerine peel processing.”
    • Chinese Journal of Experimental Traditional Medical Formulae   Vol. 31, Issue 7, Pages: 157-162(2025)

    • DOI：10.13422/j.cnki.syfjx.20250663    

      CLC： R22;R28;R943.1;O657

    • Received：03 July 2024，

      Accepted：2024-09-24，

      Published Online：24 September 2024，

      Published：05 April 2025

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  • XIN Li,WEN Jiawen,GONG Wenhui,et al.Analyzing Differences in Volatile Components of Citri Reticulatae Pericarpium Before and After Being Stir-fried with Halloysitum Rubrum Based on HS-GC-MS and Intelligent Sensory Technology[J].Chinese Journal of Experimental Traditional Medical Formulae,2025,31(07):157-162. DOI： 10.13422/j.cnki.syfjx.20250663.

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