香梨酒香气成分保留时间的定量构效关系研究

堵锡华

Quantitative Structure-Retention Relationship Studies for Predicting GC-MS Retention Times of Aroma Compounds in Kuerle Fragrant Pear Wine

DU Xi-hua

食品科学 . 2011, (2): 218 -221 . DOI: 10.7506/spkx1002-6630-201102051