SPME-GC Analysis of Aromatic Components in Red Wine by Response Surface Methodology
YU Jing1，WANG Hong-lei1，HUO Jiang-lian2，LI Jing-ming3，GE Yi-qiang4,*
FOOD SCIENCE . 2010, (24): 389 -394 .  DOI: 10.7506/spkx1002-6630-201024085