Hypolipidemic Effects of Numb-Tasting Components of Zanthoxylum bungeanum Combined with Capsaicin at Various Ratios on Rats
CHEN Zhao-jun, LIU Yun, LU Hong-jia, GUO Ting, LIU Xiong*
FOOD SCIENCE . 2014, (19): 231 -235 .  DOI: 10.7506/spkx1002-6630-201419046