Tag: bitterness

The research results of the School of Food Science and Technology of Sichuan Agricultural University analyze the bitterness components of Zanthoxylum bungeanum and its bitterness mechanism for the first time
By: Date: 2020-08-19 Categories: foodtechnology Tags: ,

Recently, the international authoritative journal”FoodChemistry” in the field of food science (the first district of the Chinese Academy of Sciences, TOP journal, IF6.306) published an online publication titled”Identification of two bitter components” by the team of”Plant Source Food Development and Comprehensive Utilization of Resources” from the Food College of Sichuan Agricultural University. inZanthoxylum bungeanumMaxim. and exploration of their bitter taste mechanism through receptor hTAS2R14” (Identification of two bitter components in Zanthoxylum bungeanum and their through receptor hTAS2R

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