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	Evaluation of the pungency intensity and time-related aspects of Chinese Zanthoxylum bungeanum based on human sensation
	Zhang, Lu-Lu[1,2]; Xu, Shan-Shan[3]; Shi, Bo-Lin[2]; Wang, Hou-Yin[2]; Liu, Long-Yun[2]; Zhong, Kui[2]; Zhao, Lei[2]; Chen, Zhong-Xiu[1]
	2018
卷号	33期号:6
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5911578
专题	浙江工商大学
作者单位	1.[1]Zhejiang Gongshang Univ, Coll Food & Biol Engn, Hangzhou, Zhejiang, Peoples R China 2.[2]China Natl Inst Standardizat, Food & Agr Standardizat Inst, Beijing 102200, Peoples R China 3.[3]Shanghai Univ, Coll Life Sci, Shanghai, Peoples R China
推荐引用方式 GB/T 7714	Zhang, Lu-Lu[1,2],Xu, Shan-Shan[3],Shi, Bo-Lin[2],et al. Evaluation of the pungency intensity and time-related aspects of Chinese Zanthoxylum bungeanum based on human sensation[J],2018,33(6).
APA	Zhang, Lu-Lu[1,2].,Xu, Shan-Shan[3].,Shi, Bo-Lin[2].,Wang, Hou-Yin[2].,Liu, Long-Yun[2].,...&Chen, Zhong-Xiu[1].(2018).Evaluation of the pungency intensity and time-related aspects of Chinese Zanthoxylum bungeanum based on human sensation.,33(6).
MLA	Zhang, Lu-Lu[1,2],et al."Evaluation of the pungency intensity and time-related aspects of Chinese Zanthoxylum bungeanum based on human sensation".33.6(2018).

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