A Quantitative Structure Retention Relationship Study for Predicting Chromatographic Retention Times of Fatty Acids in Edible Vegetable Oil
李 焕，李美萍，马燕红，胡永钢，张生万
FOOD SCIENCE . 2013, (20): 228 -231 .  DOI: 10.7506/spkx1002-6630-201320048