Composition, structure and flavor mechanism of numbing substances in Chinese prickly ash in the genus Zanthoxylum: A review
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Title
Composition, structure and flavor mechanism of numbing substances in Chinese prickly ash in the genus Zanthoxylum: A review
Authors
Keywords
Chinese prickly ash, Numbing compounds, Structural properties, Flavor mechanism
Journal
FOOD CHEMISTRY
Volume 373, Issue -, Pages 131454
Publisher
Elsevier BV
Online
2021-10-25
DOI
10.1016/j.foodchem.2021.131454
References
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