Optimization of SPME-GC-MS Conditions for Flvour Compounds Determinationin in Duck Meat by Response Surface Analysis
WANG Wu，ZHA Fu-ben，ZHANG Jing，SHEN Jun-chen，REN Zhi-wei
FOOD SCIENCE . 2010, (20): 329 -334 .  DOI: 10.7506/spkx1002-6630-201020069