Author： Rivera-Lopez J. Ordorica-Falomir C. Wesche-Ebeling P.
Publisher： Elsevier
ISSN： 0308-8146
Source： Food Chemistry, Vol.65, Iss.2, 1999-05, pp. : 195-200
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
Free and glycosidically bound aroma compounds in lychee (Litchi chinensis Sonn.)
By Chyau C.-C. Ko P.-T. Chang C.-H. Mau J.-L.
Food Chemistry, Vol. 80, Iss. 3, 2003-03 ,pp. :
Access to resources
Recommend
Role of anthocyanin degradation in litchi pericarp browning
By Zhang Z. Pang X. Ji Z. Jiang Y.
Food Chemistry, Vol. 75, Iss. 2, 2001-11 ,pp. :
Purification and structural analysis of anthocyanins from litchi pericarp
By Zhang Z. Xuequn P. Yang C. Ji Z. Jiang Y.
Food Chemistry, Vol. 84, Iss. 4, 2004-03 ,pp. :
Sensory properties of Cheddar cheese: changes during maturation
By Muir D.D. Hunter E.A. Banks J.M. Horne D.S.
Food Research International, Vol. 28, Iss. 6, 1995-01 ,pp. :