Effects of spontaneous and inoculated fermentation on the volatile profile of lychee (Litchi chinensis Sonn) fermented beverages
Article first published online: 5 NOV 2010
© 2010 The Authors. International Journal of Food Science and Technology © 2010 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 45, Issue 11, pages 2358–2365, November 2010
How to Cite
Alves, J. A., Lima, L. C. d. O., Dias, D. R., Nunes, C. A. and Schwan, R. F. (2010), Effects of spontaneous and inoculated fermentation on the volatile profile of lychee (Litchi chinensis Sonn) fermented beverages. International Journal of Food Science & Technology, 45: 2358–2365. doi: 10.1111/j.1365-2621.2010.02409.x
- Issue published online: 5 NOV 2010
- Article first published online: 5 NOV 2010
- (Received 16 December 2009; Accepted in revised form 2 August 2010)
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