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LU Ying1,2，WU Chao-bi2，JIANG Hua-jun2，LUO Wei2，LIAO Hong-mei2，LIU Zhong-hua1,2,*

食品科学 . 2009, (14): 114 -118 . DOI: 10.7506/spkx1002-6630-200914018