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史波林1，赵镭1,*，汪厚银1，支瑞聪1，奂畅2，云战友3，苏玉芳3

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SHI Bo-lin1, ZHAO Lei1,*, WANG Hou-yin1, ZHI Rui-cong1, HUAN Chang2, YUN Zhan-you3, SU Yu-fang3

食品科学 . 2014, (8): 29 -35 . DOI: 10.7506/spkx1002-6630-201408006