Mechanism Study on Ultrasonic-enhanced Desulfurization of Sulfited Chinese Olive
HUANG Wei1 SONG Xian-liang1 LI Ai-jun2 FU Guang-liang1 YE Sheng-ying 1 LUO Shu-can1
FOOD SCIENCE . 2009, (9): 109 -112 .  DOI: 10.7506/spkx1002-6630-200909025