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房玉林1,2，孟江飞1,2,*，张昂1,2，张振文1,2

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FANG Yu-lin1,2，MENG Jiang-fei1,2,*，ZHANG Ang1,2，ZHANG Zhen-wen1,2

食品科学 . 2009, (21): 469 -475 . DOI: 10.7506/spkx1002-6300-200921107