GC-MS Combined with Retention Indices for Identification of Numb-Taste Components in Liangpin Pomelo (Citrus maxima (Burm.) Merr. cv. Liangpin Yu) in Comparison with Zanthoxylum schinifolium Fruits
BAI Xiaoming, WANG Hua, ZENG Xiaofeng, TAN Anqun, GUO Li, QUAN Haihui, CHEN Zumou
FOOD SCIENCE . 2015, (18): 103 -107 .  DOI: 10.7506/spkx1002-6630-201518019