Optimization of Conditions for Controlled Oxidation of Duck Fat and Gas Chromatography-Mass Spectrometry Analysis of Volatile Aroma Components
WANG Shu-hui1, PAN Dao-dong1,2,*, CAO Jin-xuan1, ZENG Xiao-qun1, LI Hua2
FOOD SCIENCE . 2014, (2): 205 -208 .  DOI: 10.7506/spkx1002-6630-201402039