Usability Evaluation of Solvent-assisted Flavor Evaporation as a Sample Pretreatment Method for Quantitative Analysis of Volatile Aroma Compounds of Liquid Dairy Flavors
LI Ning1,2，ZHENG Fu-ping2，YANG Meng-yun2，GU Chen2，SUN Bao-guo2,1,*
FOOD SCIENCE . 2010, (18): 347 -349 .  DOI: 10.7506/spkx1002-6630-201018082