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LUO Haijun1, WU Yichun1, SONG Hongqiang1, XU Zhijin2, LI Tingjie1, ZHU Shijun1, YANG Huicheng3, HAO Yunbin1,*

食品科学 . 2015, (4): 189 -192 . DOI: 10.7506/spkx1002-6630-201504037