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YU Jing-jing1，CAO Xuan1,2，CUI Wei-gang1,3，YU Zhen-hua1,4，LEE Frank Sen-Chun1，WANG Xiao-ru1,5,*

食品科学 . 2009, (16): 223 -227 . DOI: 10.7506/spkx1002-6630-200916048