Flavor chemistry and bioactivity of Szechuan pepper (Zanthoxylum Genus): Bridging Má aroma, Má sensation, and bitter compounds

Trends in Food Science & Technology 2026 Open access

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Authors: Di Zhang, Jie Zhuang, Cármen Domene, Xiaoxia Sun, Xiaode Huang, Kui Zhong, Xiaobo Zou, Lei Zhao, Lingqin Shen, Chengtao Wang, Bolin Shi

DOI: 10.1016/j.tifs.2026.105688

Cited by: 3

References: 158

Fields of Study & Subjects

Plant chemical constituents analysis Ion Channels and Receptors Hops Chemistry and Applications

References 158