作者：Fukada Yoko; Mizutani Saki; Nomura Sarika; Hara Wakana; Matsui Riko; Nagai Kumiko; Murakami Yuki; Washio Nanami; Ikemoto Narumi; Terashima Masaaki
来源：Journal of Food Science and Technology-Mysore, 2016, 53(5): 2476-2481.
DOI：10.1007/s13197-016-2233-9
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