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刘志强1,2，张初署1，孙杰1，于丽娜1，张岩2，王世清2，杨庆利1,*

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LIU Zhi-qiang1,2，ZHANG Chu-shu1，SUN Jie1，YU Li-na1，ZHANG Yan2，WANG Shi-qing2，YANG Qing-li1,*

食品科学 . 2010, (20): 183 -186 . DOI: 10.7506/spkx1002-6630-201020037