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董志俭1，汪羽2，夏书芹2，贾承胜2，张晓鸣2,*,许时婴2

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DONG Zhi-jian1，WANG Yu2，XIA Shu-qin2，JIA Cheng-sheng2，ZHANG Xiao-ming2,*，XU Shi-ying2

食品科学 . 2010, (23): 6 -9 . DOI: 10.7506/spkx1002-6630-201023002