Qualitative Analysis of Edible Oil Oxidation by Near Infrared Transmission Spectroscopy
ZHANG Jing-ya，ZHANG Jian-xin，YU Xiu-zhu，DU Shuang-kui
FOOD SCIENCE . 2012, (4): 200 -203 .  DOI: 10.7506/spkx1002-6630-201204042