Free and glycosidically bound aroma compounds in lychee (Litchi chinensis Sonn.)
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
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3. Formation of aroma components from nonvolatile precursors in passion fruit;Engel;Journal of Agricultural and Food Chemistry,1983
4. The aroma of grapes. I. Extraction and determination of free and glycosidically bound fractions of some grape aroma components;Gunata;Journal of Chromatography,1985
5. Free and bound terpene compounds in papaya fruit pulp;Heidlas;Journal of Agricultural and Food Chemistry,1984
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