Cite
HARVARD Citation
An, K. et al. (2019). Identification of the cooked off-flavor in heat-sterilized lychee (Litchi chinensis Sonn.) juice by means of molecular sensory science. Food chemistry. p. . [Online].
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An, K. et al. (2019). Identification of the cooked off-flavor in heat-sterilized lychee (Litchi chinensis Sonn.) juice by means of molecular sensory science. Food chemistry. p. . [Online].