Complex wall materials of polysaccharide and protein effectively protected numb-taste substance degradation of Zanthoxylum bungeanum.
Fan-Bing MengJia-Jia LiQian ZhangYun-Cheng LiDa-Yu LiuWei-Jun ChenYin ZhangPublished in: Journal of the science of food and agriculture (2021)
Complex wall materials of polysaccharide and protein could effectively protect the numb-taste substance degradation of Z. bungeanum during processing and storage. © 2021 Society of Chemical Industry.
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