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刘南南1，郑福平1,2,*，张玉玉1,2，范婷婷1，黄明泉1,2，陈海涛1,2，刘玉平1,2，谢建春1,2，孙宝国1,2

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LIU Nan-nan1, ZHENG Fu-ping1,2,*, ZHANG Yu-yu1,2, FAN Ting-ting1, HUANG Ming-quan1,2, CHEN Hai-tao1,2, LIU Yu-ping1,2, XIE Jian-chun1,2, SUN Bao-guo1,2

食品科学 . 2014, (22): 150 -153 . DOI: 10.7506/spkx1002-6630-201422028