摘要
This review summarized the composition of volatile and nonvolatile compounds,the sensory mechanism and the application of Sichuan pepper(Zanthoxylum genus)as a spice and multifunctional food,such as antibacterial,inhibition of inflammation,and antioxidant among others.The aim is to provide a better understanding and potential future in-depth research and application of Sichuan pepper.
作者简介
Corresponding author:Chi-Tang Ho.E-mail address:ctho@sebs.rutgers.edu。
