Analysis of Flavor Components and Shelf-Life Stability of Walnut Kernels Flavored with Zanthoxylum armatum Using Solid-Phase Micorextraction Coupled with Gas Chromatography-Mass Spectrometry and Electronic Nose

TANG Xiaohua, LEI Shuwen, LI Lingfei, GONG Jiashun, FU Xiaoping

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DOI: 10.7506/spkx1002-6630-20250814-101
Published: 1
Container: Shipin Kexue
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.7506/spkx1002-6630-20250814-101,
  title = {Analysis of Flavor Components and Shelf-Life Stability of Walnut Kernels Flavored with Zanthoxylum armatum Using Solid-Phase Micorextraction Coupled with Gas Chromatography-Mass Spectrometry and Electronic Nose},
  author = {TANG Xiaohua, LEI Shuwen, LI Lingfei, GONG Jiashun, FU Xiaoping},
  year = {2026},
  journal = {Shipin Kexue},
  doi = {10.7506/spkx1002-6630-20250814-101},
  url = {https://doi.org/10.7506/spkx1002-6630-20250814-101}
}

RIS

TY  - JOUR
TI  - Analysis of Flavor Components and Shelf-Life Stability of Walnut Kernels Flavored with Zanthoxylum armatum Using Solid-Phase Micorextraction Coupled with Gas Chromatography-Mass Spectrometry and Electronic Nose
AU  - TANG Xiaohua, LEI Shuwen, LI Lingfei, GONG Jiashun, FU Xiaoping
PY  - 2026
JO  - Shipin Kexue
DO  - 10.7506/spkx1002-6630-20250814-101
UR  - https://doi.org/10.7506/spkx1002-6630-20250814-101
ER  -

APA

Xiaoping, T. X. L. S. L. L. G. J. F. (2026). Analysis of Flavor Components and Shelf-Life Stability of Walnut Kernels Flavored with Zanthoxylum armatum Using Solid-Phase Micorextraction Coupled with Gas Chromatography-Mass Spectrometry and Electronic Nose. Shipin Kexue. https://doi.org/10.7506/spkx1002-6630-20250814-101

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doaj · retrieved 2026-09-26T07:51:00.511Z