食品科学 ›› 2009, Vol. 30 ›› Issue (23): 443-446.doi: 10.7506/spkx1002-6300-200923100
刘庆生1 , 2,王加启1 ,* ,卜登攀1,哈斯额尔敦1,刘开朗1,郑 琛1,魏宏阳1,周凌云1,赵国琦2
LIU Qing-sheng1,2,WANG Jia-qi1,*,BU Deng-pan1,Khas-Erdene1,LIU Kai-lang1,ZHEN-Chen1,WEI Hong-yang1,ZHOU Ling-yun1,ZHAO Guo-qi2