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刘金龙1,2,郑小江1,罗兴武2,田国政2,彭乾程2
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LIU Jin-long1,2,ZHENG Xiao-jiang1,LUO Xing-wu2,TIAN Guo-zheng2,PENG Qian-cheng2
食品科学 . 2010, (22): 512 -515 .  DOI: 10.7506/spkx1002-6630-201022116