Comparison of free and bound volatile profiles of immature Litsea mollis fruits grown in five distinct regions of China
Author:
Affiliation:
1. Hubei Minzu University, China; Hubei Minzu University, China
2. Beijing Technology and Business University, China
3. Hubei Minzu University, China
4. Hubei Minzu University, China; Beijing Technology and Business University, China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst28821.pdf
Reference42 articles.
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2. A natural biopreservative: antibacterial action and mechanisms of Chinese Litsea mollis Hemsl. extract against Escherichia coli DH5α and Salmonella spp;Cai X.;Journal of Dairy Science,2019
3. Chemical composition of the essential oil from Litsea mollis Hemsl. fruits;Chen H. P.;Chinese Traditional and Herbal Drugs,1984
4. Flora of China,2019
5. Free and glycosidically bound aroma compounds in lychee (Litchi chinensis Sonn.);Chyau C. C.;Food Chemistry,2003
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