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Usability Evaluation of Solvent-assisted Flavor Evaporation as a Sample Pretreatment Method for Quantitative Analysis of Volatile Aroma Compounds of Liquid Dairy Flavors

LI Ning1,2，ZHENG Fu-ping2，YANG Meng-yun2，GU Chen2，SUN Bao-guo2,1,*

食品科学 . 2010, (18): 347 -349 . DOI: 10.7506/spkx1002-6630-201018082