Research Progress on the Production and Regulation Mechanism of Spicy Sensation
Capsaicin is the source of spicy taste in pepper fruits. Capsaicin stimulates nerve endings and reacts with some molecules to produce bioelectric pulses, which trigger the transient receptor potential vanilloid 1 (TRPV1) channal in human nerves, and then transmit the signal to the brain to produce a...
Salvato in:
| Autore principale: | |
|---|---|
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
China Food Publishing Company
2023-05-01
|
| Serie: | Shipin Kexue |
| Soggetti: | |
| Accesso online: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-9-043.pdf |
| Tags: |
Nessun Tag, puoi essere il primo ad aggiungerne!!
|