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沙吉坦穆·克依斯尔，古丽皮艳·托乎提，努丽艳·阿不都米力克，日孜万古力·艾山，努尔古丽·热合曼

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食品科学 . 2016, (23): 178 -183 . DOI: 10.7506/spkx1002-6630-201623030