食品科学 ›› 2019, Vol. 40 ›› Issue (11): 268-276.doi: 10.7506/spkx1002-6630-20180424-317
杨 番1,夏程程1,钟晓凌1,李 琴1,李 茜1,张智源2,史文博3,徐 宁1,吴 茜1,胡 勇1,柳志杰1,汪 超1,周梦舟1,*
YANG Fan1, XIA Chengcheng1, ZHONG Xiaoling1, LI Qin1, LI Xi1, ZHANG Zhiyuan2, SHI Wenbo3, XU Ning1, WU Qian1, HU Yong1, LIU Zhijie1, WANG Chao1, ZHOU Mengzhou1,*