領(lǐng)學(xué)術(shù)科研之先，創(chuàng)食品科技之新
—— 中國食品雜志社
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.
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