| Authors: |
Guo WL; SKL of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299 Sansha Road, Qingdao 266404, PR China., Fu SS; SKL of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299 Sansha Road, Qingdao 266404, PR China., Li XY; SKL of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299 Sansha Road, Qingdao 266404, PR China., Wang CC; SKL of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299 Sansha Road, Qingdao 266404, PR China., Xue CH; SKL of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299 Sansha Road, Qingdao 266404, PR China; Sanya Institute of Oceanography, Ocean University of China, Sanya 572000, PR China., Wang YM; SKL of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299 Sansha Road, Qingdao 266404, PR China; Sanya Institute of Oceanography, Ocean University of China, Sanya 572000, PR China. Electronic address: wangyuming@ouc.edu.cn., Zhang TT; SKL of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299 Sansha Road, Qingdao 266404, PR China. Electronic address: zhangtiantian@ouc.edu.cn. |
