| Authors: |
Yang P; College of Food Science and Engineering, Ocean University of China, No. 1299 Sansha Road, Qingdao, 266404, China., Chen R; College of Food Science and Engineering, Ocean University of China, No. 1299 Sansha Road, Qingdao, 266404, China., Peng S; College of Food Science and Engineering, Ocean University of China, No. 1299 Sansha Road, Qingdao, 266404, China., Zhu L; College of Food Science and Engineering, Ocean University of China, No. 1299 Sansha Road, Qingdao, 266404, China., Chang Y; College of Food Science and Engineering, Ocean University of China, No. 1299 Sansha Road, Qingdao, 266404, China., Bao Z; College of Food Science and Engineering, Ocean University of China, No. 1299 Sansha Road, Qingdao, 266404, China., Fu X; College of Food Science and Engineering, Ocean University of China, No. 1299 Sansha Road, Qingdao, 266404, China., Xiao M; College of Food Science and Engineering, Ocean University of China, No. 1299 Sansha Road, Qingdao, 266404, China; College of Life Science, Nanyang Normal University, Nanyang, 473061, Henan province, China., Yang M; College of Food Science and Engineering, Ocean University of China, No. 1299 Sansha Road, Qingdao, 266404, China. Electronic address: yang_min@ouc.edu.cn., Mou H; College of Food Science and Engineering, Ocean University of China, No. 1299 Sansha Road, Qingdao, 266404, China. Electronic address: mousun@ouc.edu.cn. |
