食品科学 ›› 2012, Vol. 33 ›› Issue (11): 151-157.doi: 10.7506/spkx1002-6630-201211033
李 勇1,2,王 颖1,2,黄先智3,阚建全1,2,*,晋圣坤1,贺亚萍1,2,胡益侨1,2,廖 晨1,2
LI Yong1,2,WANG Ying1,2,HUANG Xian-zhi3,KAN Jian-quan1,2,*,JIN Sheng-kun1, HE Ya-ping1,2, HU Yi-qiao1,2,LIAO Chen1,2