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
Este artigo descreve um conjunto de métodos para medir a capacidade supressora de cheirar bebidas alcoólicas na sensação de picada provocada por wasabi.
