两种前处理方法分析竹醋液挥发性成分的比较
王 进,崔 宇,王志勇,岳永德,,汤 锋
Comparison of Two Sample Pretreatment Methods for Volatile Composition Analysis of Bamboo Vinegar
WANG Jin,CUI Yu,WANG Zhi-yong,YUE Yong-de,TANG Feng
食品科学
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2011, (18): 198
-201
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DOI: 10.7506/spkx1002-6630-201118042