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杨新河1,2，李勤1,3，黄建安1,3，陆英1,3，沈智1,3，刘仲华1,3,*

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YANG Xin-he1,2，LI Qin1,3，HUANG Jian-an1,3，LU Ying1,3，SHEN Zhi1，LIU Zhong-hua1,3,*

食品科学 . 2011, (6): 1 -6 . DOI: 10.7506/spkx1002-6630-201106001