FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (21): 308-312.doi: 10.7506/spkx1002-6630-201721048
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FEI Peng, YANG Tongxiang, JIANG Yichao, CHEN Junliang, LUO Lei, REN Guangyue, KANG Huaibin, Stephen James FORSYTHE