Effects of Temperature for Solid-phase Microextraction on the GC-MS Analysis of Aroma Components of Nanguo Pear Wine
XIN Guang1,2，XIE Ting-ting2，ZHANG Bo2，LI Shu-qian1,2，WANG Yue-nan2
FOOD SCIENCE . 2010, (16): 197 -199 .  DOI: 10.7506/spkx1002-6630-201016042