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王晶1,3，那仁巴图2,3，哈斯苏荣2,3，吉日木图1,3,*

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WANG Jing1,3，NARENBATU2,3，HASISURONG2,3，JIRIMUTU1,3,*

食品科学 . 2009, (19): 304 -306 . DOI: 10.7506/spkx1002-6630-200919072