10.7506/spkx1002-6630-201414041
SUN Yu-jie1,2, JIN Peng1,*, SHAN Ti-min1, XU Jia1, ZHENG Yong-hua1
FOOD SCIENCE . 2014, (14): 210 -215 .  DOI: 10.7506/spkx1002-6630-201414041