川菜菜品的辣味物质分析与辣度分级
贾洪锋,邓 红,梁爱华*,王 鑫,林 丹,严利强,易宇文,王良云
Determination of Capsaicinoids and Classification of Pungency Level in Sichuan Cuisine Dishes
JIA Hongfeng, DENG Hong, LIANG Aihua*, WANG Xin, LIN Dan, YAN Liqiang, YI Yuwen, WANG Liangyun
食品科学 . 2015, (4): 152 -157 .  DOI: 10.7506/spkx1002-6630-201504029