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Complex wall materials of polysaccharide and protein effectively protected numb-taste substance degradation of Zanthoxylum bungeanum.
J Sci Food Agric. 2021 Aug 30;101(11):4605-4612. doi: 10.1002/jsfa.11103. Epub 2021 Feb 10.
J Sci Food Agric. 2021.
PMID: 33474726
Encapsulation of Zanthoxylum bungeanum essential oil to enhance flavor stability and inhibit lipid oxidation of Chinese-style sausage.
Meng FB, Lei YT, Zhang Q, Li YC, Chen WJ, Liu DY.
Meng FB, et al.
J Sci Food Agric. 2022 Aug 15;102(10):4035-4045. doi: 10.1002/jsfa.11752. Epub 2022 Jan 21.
J Sci Food Agric. 2022.
PMID: 34997590
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