National Institute of Standards and Technology

NIST Chemistry WebBook, SRD 69

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Ko, P.-T.

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Chyau, C.-C.; Ko, P.-T.; Chang, C.-H.; Mau, J.-L., Free and glycosidically bound aroma compounds in lychee (Litchi chinensis Sonn.), Food Chem., 2003, 80, 3, 387-392, https://doi.org/10.1016/S0308-8146(02)00278-9 . [all data]