Analysis of Fatty Acid Composition in Edible Vegetable Oil Using Quantitative Structure-Chromatographic Retention Relationship Method
LI Huan, CHENG Qiao-qiao, LIU Hui, ZHANG Sheng-wan*
FOOD SCIENCE . 2014, (4): 86 -90 .  DOI: 10.7506/spkx1002-6630-201404018