Stabilization of Hydroxy-α-Sanshool by Antioxidants Present in the Genus <i>Zanthoxylum</i>
Japanese pepper (sansho, <i>Zanthoxylum piperitum</i>) contains several types of sanshools belonging to <i>N</i>-alkylamides. Because of the long-chain unsaturated fatty acids present in their structure, sanshools are prone to oxidative deterioration, which poses problems in...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-09-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/18/3444 |