作者单位：Department of Food Science and Technology, Sunchon National University, Sunchon 540-742, COREE, REPUBLIQUE DE[1]Division of Applied Life Science (BK21), Graduate School, Gyeongsang National University, Jinju 660-701, COREE, REPUBLIQUE DE[2]Department of Food Science and Technology, Chungbuk National University, Cheongju 361-763, COREE, REPUBLIQUE DE[3]
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