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SU Feng-xian1,2，WANG Xiao-qin1,2，GOU Ya-feng1，FAN Zi-hao1，DU Shuang-hu1，ZHANG Fen-qin1,2,*

食品科学 . 2010, (20): 83 -88 . DOI: 10.7506/spkx1002-6630-201020017