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MENG Yi1, ZHANG Yu-hua1,2,*, XU Li-dan1,2, CHEN Dong-jie1,2, ZHANG Ying-long1,2, ZHANG Yong-mei1

食品科学 . 2014, (8): 299 -303 . DOI: 10.7506/spkx1002-6630-201408060