Optimization of Processing Conditions for Five-Spice Condiment Oil Based on Electronic Nose Analysis
XU Li-rong, SUN Pei-cheng, YU Xiu-zhu*, QU Qing-lu, ZHANG Zhi-yu
FOOD SCIENCE . 2014, (20): 308 -313 .  DOI: 10.7506/spkx1002-6630-201420060