A New Scoville Heat Unit (SHU) Method to Grade the Pungency Intensity of Dry Zanthoxylum bungeanum
ZHANG Lu-lu, ZHAO Lei*, SHI Bo-lin, WANG Hou-yin, ZHI Rui-cong, YANG Jing, XIE Nan, LI Zhi
FOOD SCIENCE . 2014, (15): 11 -15 .  DOI: 10.7506/spkx1002-6630-201415003