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Updated: May 15, 2025

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识别的化合物,可以抑制感知

Joel Borcherding1, Edisson Tello1, Devin G Peterson1

  • 1Department of Food Science and Technology, 317 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd, Columbus, Ohio 43210, United States.

Journal of agricultural and food chemistry
|May 14, 2025
PubMed
概括

研究人员在中发现了新的化合物,可以减少热感. 这些发现揭示了除了酸之外,其他天然化合物也会影响的敏性.

关键词:
胡 胡 胡 胡 胡 胡风味组学方法的方法.一半舌头 2-AFC歧视分析不易挥发的化学分析刺痛性抑制抑制 刺痛性抑制

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