Foods (Basel, Switzerland)
Comparative Lipidomics Unveils Species-Specific Lipid Signatures in Three Zanthoxylum Species.
Guangbo Xie, Sijia Xie, Leilei Du, Chu Chen
Published: 202610.3390/foods15020372
Abstract
Zanthoxylum species, commonly known as Sichuan pepper, are valued as food ingredients for their unique aroma and pungency. However, a comprehensive understanding of their lipid composition, which may serve as both flavor precursors and nutritional co…
Preview only. Read the full abstract at the source