Litchi chinensis荔枝
lichee litchi荔枝
litchi wine荔枝酒
Litchi Bay荔枝湾
litchi lychee荔枝
litchi peel荔枝果皮
Wild litchi野荔枝
Litchi syrup荔枝糖水
litchi pit荔枝核
Browning and rotting are the main obstruction in preserving litchi fruit.
果皮褐变与果实腐烂是采收后荔枝果实贮运保鲜的主要障碍。
参考来源 - 荔枝果皮褐变机理与保鲜技术研究进展After-bitterness substances were the main factors influencing wine taste. The bitterness substances in Litchi Wine were analysed in this paper.
影响荔枝酒口感的主要为后苦味物质,本文对荔枝酒的苦味物质做了分析。
参考来源 - GC