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肖维强1，张超洪2，黄炳雄1，戴宏芬1，谢路斯2，王晓容1,*

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XIAO Wei-qiang1，ZHANG Chao-hong2，HUANG Bing-xiong1，DAI Hong-fen1，XIE Lu-si2，WANG Xiao-rong1,*

食品科学 . 2010, (22): 318 -321 . DOI: 10.7506/spkx1002-6630-201022069