Extraction, Purification and Composition Analysis of the Numb-Taste Components of Zanthoxylum
LUO Kai,HU Jiang,HUANG Xiu-fang,WANG Hong-wei,KAN Jian-quan
1. Chongqing Agro-product Processing and Technology Important Laboratory, College of Food Science, Southwest University,Chongqing 400716, China;2. School of Life Science and Engineering, Chongqing Three Gorges University, Chongqing 404000, China
LUO Kai,HU Jiang,HUANG Xiu-fang,WANG Hong-wei,KAN Jian-quan. Extraction, Purification and Composition Analysis of the Numb-Taste Components of Zanthoxylum[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201324018.