References for Plant oil, soybean, chili, ginger, pricklyash peel, onion, vinegar, glucose, soysauce, white spirit, spices
References
Nie, S et al. (2013). Analysis of furan in heat-processed foods in China by automated headspace gaschromatography-mass spectrometry (HS-GC-MS). Food Control. 30 (-), 62-68.