Optimization of Supercritical Carbon Dioxide Extraction of Volatile Components from Sauced Duck Using Response Surface Methodology
WANG Qiang1，DENG Ze-yuan1,*，FAN Ya-wei1，HU Jiang-ning1，LIU Rong1，LI Jing1，
FOOD SCIENCE . 2010, (20): 187 -191 .  DOI: 10.7506/spkx1002-6630-201020038