Establishment of Fingerprint of Aroma Components of Zhenjiang Frangrance Vinegar Based on GC-MS Analysis and GC-olfactory
MA Yong-Kun, JIANG Jia-Kui, WEI Yong-Yi, SUN Le-Liu, XIA Rong, XU Kang-Ping
FOOD SCIENCE . 2007, (9): 496 -499 .