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张鹏1,2，李江阔2，孟宪军1,*，张平2，王宝刚3，冯晓元3

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ZHANG Peng1,2，LI Jiang-kuo2，MENG Xian-jun1,*，ZHANG Ping2，WANG Bao-gang3，FENG Xiao-yuan3

食品科学 . 2011, (6): 191 -194 . DOI: 10.7506/spkx1002-6630-201106044