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WU Bin1,ZHANG Chao-hua1,2,*,JI Hong-wu1,2,XIE Wan-cui1,FENG Xiao-min1,FU Guang-zhong1
食品科学 . 2010, (10): 184 -187 .  DOI: 10.7506/spkx1002-6630-201010037