共 52 条
[2]
Aldabalde V., 2011, Open J. Phys. Chem, V1, P85
[4]
Bartolomé B, 1999, J SCI FOOD AGR, V79, P435, DOI 10.1002/(SICI)1097-0010(19990301)79:3<435::AID-JSFA272>3.0.CO
[5]
2-S