Effect of pepper (Zanthoxylum bungeanum Maxim.) essential oil on quality changes in rabbit meat patty during chilled storage

Wang, ZF; He, ZF; Zhang, D; Chen, XS; Li, HJ

Li, HJ (通讯作者)，Southwest Univ, Coll Food Sci, 2 Tiansheng Rd, Chongqing 400715, Peoples R China.;Li, HJ (通讯作者)，Chongqing Engn Res Ctr Reg Food, 2 Tiansheng Rd, Chongqing 400715, Peoples R China.;Li, HJ (通讯作者)，Southwest Univ, Chongqing Engn Res Ctr Reg Food, Coll Food Sci, 2 Tiansheng Rd, Chongqing 400715, Peoples R China.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2022; 59 (1): 179

Abstract

In this paper, the components of Zanthoxylum bungeanum Maxim. essential oil (ZBMEO) were analyzed. The efficacy of different concentrations of ZBMEO o......

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