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ZHANG Nan1，CAO Si-shuo2，HUANG Kun-lun1,2，LUO Yun-bo1，GUO Xing2，YUAN Yan-fang2，XU Wen-tao1,2,*

食品科学 . 2010, (5): 137 -140 . DOI: 10.7506/spkx1002-6300-201005031