| Authors: |
Zhai K; College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China., Zhao H; College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China., Chen C; College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai, 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai, 201306, China. Electronic address: cwchen@shou.edu.cn., Xie J; College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai, 201306, China; Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai, 201306, China. Electronic address: jxie@shou.edu.cn. |
