1State Key Laboratory of Environmental and Biological Analysis, Department of Chemistry,Hong Kong Baptist University, 2Guangdong-Hong Kong-Macao Joint Laboratory for Contaminants Exposure and Health, School of Environmental Science and Engineering, Institute of Environmental Health and Pollution Control,Guangdong University of Technology, 3Guangdong Provincial Key Laboratory of Research and Development of Natural Drugs, and School of Pharmacy,Guangdong Medical University
Cet article décrit un ensemble de méthodes pour mesurer la capacité suppressive de l’inhalation de boissons alcoolisées sur la sensation de picotement induite par le wasabi.
