Optimization of Microwave Aging of Savory Vinegar to Maximize Total Ester Content by Response Surface Methodology
MA Cheng-jin，HUANG Ting，YU Ji，ZHENG Jun-xiao，PENG Zhong-jin，XIAO Wang，GE Wen-ying
FOOD SCIENCE . 2011, (24): 147 -152 .  DOI: 10.7506/spkx1002-6630-201124031