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Composition, structure and flavor mechanism of numbing substances in Chinese prickly ash in the genus Zanthoxylum: A

Jingjing Luo1, Jingxuan Ke1, Xiaoyan Hou1

  • 1College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.

Food Chemistry
|November 3, 2021
PubMed

Keywords:
Chinese prickly ashFlavor mechanismNumbing compoundsStructural properties

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