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刘小娟1,庞广昌1,*,王连芬1,2
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LIU Xiao-juan1,PANG Guang-chang1,*,WANG Lian-fen1,2
食品科学 . 2010, (21): 378 -383 .  DOI: 10.7506/spkx1002-6630-201021086