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Identification of the cooked off-flavor in heat-sterilized lychee (Litchi chinensis Sonn.) juice by means of molecular sensory science

Sensory Science (Food Sensory Science)Molecular Sensory ScienceFood AnalysisBioanalysisSensory ScienceAnalytical ChemistryFood ProcessingLitchi Chinensis SonnCooked Off-flavorPhytochemistryFood TechnologyFood SafetyHealth Sciences