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王晓英1,2，刘长姣1,2，段连海3，霍岩4

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WANG Xiao-ying1,2, LIU Chang-jiao1,2, DUAN Lian-hai3, HUO Yan4

食品科学 . 2014, (6): 214 -218 . DOI: 10.7506/spkx1002-6630-201406046