C: Food Chemistry
Characterization and Comparison of the Pungent Components in Commercial Zanthoxylum bungeanum Oil and Zanthoxylum schinifolium Oil
Version of Record online: 8 OCT 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 10, pages C1516–C1522, October 2013
How to Cite
Zhao, Z.-F., Zhu, R.-X., Zhong, K., He, Q., Luo, A.-M. and Gao, H. (2013), Characterization and Comparison of the Pungent Components in Commercial Zanthoxylum bungeanum Oil and Zanthoxylum schinifolium Oil. Journal of Food Science, 78: C1516–C1522. doi: 10.1111/1750-3841.12236
- Issue online: 8 OCT 2013
- Version of Record online: 8 OCT 2013
- Manuscript Accepted: 12 JUL 2013
- Manuscript Received: 11 APR 2013
Options for accessing this content:
- If you are a society or association member and require assistance with obtaining online access instructions please contact our Journal Customer Services team.
- If your institution does not currently subscribe to this content, please recommend the title to your librarian.
- Login via other institutional login options http://onlinelibrary.wiley.com/login-options.
- You can purchase online access to this Article for a 24-hour period (price varies by title)
- If you already have a Wiley Online Library or Wiley InterScience user account: login above and proceed to purchase the article.
- New Users: Please register, then proceed to purchase the article.
Login via OpenAthens
Search for your institution's name below to login via Shibboleth.
Registered Users please login:
- Access your saved publications, articles and searches
- Manage your email alerts, orders and subscriptions
- Change your contact information, including your password
Please register to:
- Save publications, articles and searches
- Get email alerts
- Get all the benefits mentioned below!