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张冠亚1，黄晓君1，聂少平1,*，崔武卫1,2

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ZHANG Guan-ya1, HUANG Xiao-jun1, NIE Shao-ping1,*, CUI Wu-wei1,2

食品科学 . 2014, (23): 279 -283 . DOI: 10.7506/spkx1002-6630-201423054