Composition analysis of litchi juice and litchi wine

International Journal of Food Engineering

Volumn 4, Issue 4, 2008, Pages

  Zeng, Xin An ^a   Chen, Xiao Dong ^b   Qin, Frank G F ^c   Zhang, Lu ^c  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b MONASH UNIVERSITY   (Australia)

^c UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Aroma; Free state SO2; GC MS analysis; Litchi; Litchi wine

Indexed keywords

AMINO ACIDS; CHEMICAL ANALYSIS; ESTERS; FERMENTATION; KETONES; ODORS; SULFUR DIOXIDE; TEMPERATURE;

AROMA; FREE STATE SO; GC/MS ANALYSIS; LITCHI; LITCHI WINE;

WINE;

LITCHI CHINENSIS; VITACEAE;

EID: 46749095098     PISSN: 15563758     EISSN: None     Source Type: Journal    
DOI: 10.2202/1556-3758.1379     Document Type: Article

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