Comparative Analysis of Fatty Acids, Volatile and Non-Volatile Components in Red Huajiao (zanthoxylum Bungeanum Maxim.) and Green Huajiao (zanthoxylum Armatum DC.) Using GC-MS, UPLC-LTQ-Orbitrap-MS/MS and HPLC-DAD
INDUSTRIAL CROPS AND PRODUCTS（2023）
Key words
Zanthoxylum bungeanum maxim.,Zanthoxylum armatum DC.,Fatty acids,Volatile components,Non-volatile components
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