FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (8): 281-287.doi: 10.7506/spkx1002-6630-20210507-045
• Component Analysis • Previous Articles
GAO Xiajie, ZHONG Kui, ZHAO Lei, GAO Haiyan, SHI Bolin, WANG Houyin, WANG Sisi
Published:
2022-04-26
CLC Number:
GAO Xiajie, ZHONG Kui, ZHAO Lei, GAO Haiyan, SHI Bolin, WANG Houyin, WANG Sisi. Sensory Numb Taste Characteristics and Numb Taste-Active Components of Pepper Oil Produced in Different Areas of China[J]. FOOD SCIENCE, 2022, 43(8): 281-287.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20210507-045
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