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陈厚荣1,2,阚建全1,2,*,张甫生3
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CHEN Hou-rong1,2,KAN Jian-quan1,2,*,ZHANG Fu-sheng3
食品科学 . 2010, (2): 54 -59 .  DOI: 10.7506/spkx1002-6630-201002013