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郭乃菲1,2,高 兴1,2,纪淑娟1,于基成2,*
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GUO Nai-fei1,2,GAO Xing1,2,JI Shu-juan1,YU Ji-cheng2,*
食品科学 . 2010, (13): 214 -218 .  DOI: 10.7506/spkx1002-6630-201013049