作者：Hadjilouka Agni; Mavrogiannis Giorgos; Mallouchos Athanasios; Paramithiotis Spiros; Mataragas Marios; Drosinos Eleftherios H
来源：LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2017, 77: 510-516.
DOI：10.1016/j.lwt.2016.11.080
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