A Review on the Mechanism of the Perception of Pungent Compounds in Prickly Ash and Methods for Their Preparation
XU Danping1, PU Biao1,*, YE Meng2, ZHUO Zhihang2, FU Benning1
1. College of Food Science, Sichuan Agricultural University, Yaan 625014, China; 2. College of Forestry, Sichuan Agricultural University, Chengdu 611130, China
XU Danping, PU Biao, YE Meng, ZHUO Zhihang, FU Benning. A Review on the Mechanism of the Perception of Pungent Compounds in Prickly Ash and Methods for Their Preparation[J]. FOOD SCIENCE, 2018, 39(13): 304-309.