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席冬华1，高晶2，彭新媛1，王倩3，李玲1，吴斌3,*

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XI Dong-hua1, GAO Jing2, PENG Xin-yuan1, WANG Qian3, LI Ling1, WU Bin3,*

食品科学 . 2014, (18): 141 -145 . DOI: 10.7506/spkx1002-6630-201418028