关键词：荔枝；干制；非酶褐变；焦糖化反应；美拉得反应 [gap=799]Key words：litchi fruit；drying；NEB；caramelization；MLD
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litchi fruit rot 荔枝果腐病
litchi fruit borer 荔枝果蛀虫
litchi fruit borers 荔枝果蛀虫
Litchi fruit browning 荔枝果实褐变
Xiangjian Litchi Fruit 香煎荔枝果
The effect of cellulase, hemicellulase and pectinase on litchi fruit pulp liquefaction was studied.
研究了纤维素酶、半纤维素酶、果胶酶对荔枝果肉的液化效果。
This research result would provide the reference to the prediction of the Litchi fruit maturity period.
研究结果对开展“妃子笑”果实成熟期预报服务有积极意义。
Most content of volatile acids is acetic acid, which could seriously deteriorate litchi fruit wine quality.
挥发酸中绝大部分是醋酸，严重影响了荔枝酒的质量。
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