Flavor chemistry and bioactivity of Szechuan pepper (Zanthoxylum Genus): Bridging Má aroma, Má sensation, and bitter compounds
Fuente:
Trends in Food Science & Technology
Publication date: June 2026Source: Trends in Food Science & Technology, Volume 172Author(s): Di Zhang, Jie Zhuang, Carmen Domene, Xiaoxia Sun, Xiaode Huang, Kui Zhong, Xiaobo Zou, Lei Zhao, Lingqin Shen, Chengtao Wang, Bolin Shi