It is the main technical programs in the fermentation of dry white lychee wine that the yeast translates sugar into alcohol and CO2 .

Study on Brewing Three Different Litchi Varieties;

The Drying Processing Technology of Combining Thermal Airflow with Microwave for Litchi;

Methods for extracting hydrophobic pigments in litchi;

Determination of Trace Elements in Lychee of Different Growth Periods;

Study on a New Controlled Atmosphere Box to Preservelychee;

Diversity analysis of primary fruit traits of lychee germplasm resources in Hainan;

Degradation dynamics of triazophos residues in lichee and soil;

Study on methods of extracting DNA of lichee isolated culture;

Residual Dynamics of Acrobat in Lichee and Soil;