| Authors: |
Qiu H; Department of Nutrition and Health, China Agricultural University, Beijing, 100083, China.; College of Marine Resources & Environment, Hebei Normal University of Science & Technology, Qinhuangdao, 066600, China., Xing J; Institute of Agricultural Product Development and Food Science, Xizang Academy of Agricultural and Animal Husbandry Sciences, Lhasa, 850000, China., Zhang J; School of Fisheries and Life Science, Dalian Ocean University, Dalian, 116023, China., Jin X; College of Marine Resources & Environment, Hebei Normal University of Science & Technology, Qinhuangdao, 066600, China., Rawdkuen S; Unit of Innovative Food Packaging and Biomaterials, School of Agro-Industry, Mae Fah Luang University, Chiang Rai, 57100, Thailand., Wang L; School of Fisheries and Life Science, Dalian Ocean University, Dalian, 116023, China. wanglianshun@dlou.edu.cn., Huang J; Department of Nutrition and Health, China Agricultural University, Beijing, 100083, China. jqhuang@cau.edu.cn. |
