The aromatic components of fresh litchi and driedlitchi was studied by SPME and GC-MS in this paper.
利用固相微萃取(SPME)、GC - MS研究荔枝鲜果,半干型荔枝干以及焦化的荔枝干的香气成分。
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The optimum formula for the soft drink was as follows: driedlitchi juice with soluble solids content about 10 percent, additional 10 percent sugar and 0.18 percent citric acid.