| Authors: |
Lin H; School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China., Yang R; School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China., Zhao D; School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China., Liu H; School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China., Liu L; School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China., Zheng B; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China., Miksusanti M; Department of Chemistry, Faculty of Mathematics and Natural Sciences, Universitas Sriwijaya, Palembang, South Sumatra, Indonesia., Khong HY; Faculty of Applied Sciences, Universiti Teknologi MARA, Kota Samarahan, Sarawak, Malaysia., Benjakul S; International Center of Excellence in Seafood Science and Innovation (ICE-SSI), Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand., Zhao Y; School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China. |
