Flavor chemistry and bioactivity of Szechuan pepper (Zanthoxylum Genus): Bridging Má aroma, Má sensation, and bitter compounds
- Di Zhang
- , Jie Zhuang
- , Carmen Domene
- , Xiaoxia Sun
- , Xiaode Huang
- , Kui Zhong
- , Xiaobo Zou
- , Lei Zhao
- , Lingqin Shen
- , Chengtao Wang
- , Bolin Shi
- Jiangsu University of Science and Technology
- China CO-OP Nanjing Institute for Comprehensive Utilization of Wild Plants
- China National Institute of Standardization
- Beijing Technology and Business University
- State Administration for Market Regulation
Research output: Contribution to journal › Review article › peer-review
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