食品科学 ›› 2018, Vol. 39 ›› Issue (15): 240-246.doi: 10.7506/spkx1002-6630-201815035
吕 阳1,尹 平1,Khairy Morsy MOHAMED2,高 磊1,袁 超3,周 洋4,邱 宁1,邹璐瑶1,李 志1,Abdelnabby HAZEM2,王小红1,李锦铨1,5,*
Lü Yang1, YIN Ping1, Khairy Morsy MOHAMED2, GAO Lei1, YUAN Chao3, ZHOU Yang4, QIU Ning1, ZOU Luyao1, LI Zhi1, Abdelnabby HAZEM2, WANG Xiaohong1, LI Jinquan1,5,*