Identification of two bitter components in Zanthoxylum bungeanum Maxim. and exploration of their bitter taste mechanism through receptor hTAS2R14

被引：0
|
作者：
Ke, Jingxuan [1 ]
Cheng, Jinxi [1 ]
Luo, Qingying [1 ]
Wu, Hejun [1 ]
Shen, Guanghui [1 ]
Zhang, Zhiqing [1 ]
机构：
[1] College of Food Science, Sichuan Agricultural University, Ya'an,625014, China
来源：
Food Chemistry | 2022年 / 338卷
关键词：
Sensory analysis - Fuels - Silica gel - Liquid chromatography;
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