Identification of two bitter components in Zanthoxylum bungeanum Maxim. and exploration of their bitter taste mechanism through receptor hTAS2R14

出版年份 2020 全文链接

标题

作者

关键词

Z. bungeanum, Bitterness, Sensory analysis, siRNA technology

出版物

Volume -, Issue -, Pages 127816

出版商

Elsevier BV

发表日期

2020-08-11

DOI

10.1016/j.foodchem.2020.127816

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