南京盐水鸭挥发性风味成分的定量结构-保留相关性

堵锡华，陈艳，董黎明

Quantitative Structure-Retention Relationship Analysis on Volatile Flavor Compounds of Nanjing Water Boiled Salted Duck

DU Xi-hua，CHEN Yan，DONG Li-ming

食品科学 . 2010, (24): 300 -304 . DOI: 10.7506/spkx1002-6630-201024064