Characterization of key aroma-active compounds in lychee ( Litchi chinensis Sonn.)-Reference-Cited by-同舟云学术

Characterization of key aroma-active compounds in lychee ( Litchi chinensis Sonn.)

Published:2018-04 Issue:2 Volume:26 Page:497-503
ISSN:1021-9498
Container-title:Journal of Food and Drug Analysis
language:en
Short-container-title:Journal of Food and Drug Analysis

Author:

Feng Shi,Huang Mingyang,Crane Jonathan Henry,Wang Yu^ORCID

Publisher

The Journal of Food and Drug Analysis (JFDA), Food and Drug Administration, Taiwan (TFDA)

Subject

Pharmacology,Food Science

Reference41 articles.

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3. Comparison of three lychee cultivar odor profiles using gas chromatography-olfactometry and gas chromatography-sulfur detection;Mahattanatawee;J Agric Food Chem,2007

4. Exotische Lebensmittel: inhaltsstoffe und Verwendung; für Biologen, Chemiker und Ernährungswissenschaftler;Herrmann,2013

5. Volatile constituents of litchi (Litchi chinesis Sonn.);Johnston;J Agric Food Chem,1980

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