| Authors: |
Wang Y; SKL of Marine Food Processing & Safety Control, National Engineering Research Centre of Seafood, Collaborative Innovation Centre of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China., Wang Y; SKL of Marine Food Processing & Safety Control, National Engineering Research Centre of Seafood, Collaborative Innovation Centre of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China., Huang X; SKL of Marine Food Processing & Safety Control, National Engineering Research Centre of Seafood, Collaborative Innovation Centre of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China., Bai Y; College of Food Science, Shenyang Agricultural University, Shenyang 110866, China., Qi H; SKL of Marine Food Processing & Safety Control, National Engineering Research Centre of Seafood, Collaborative Innovation Centre of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China. Electronic address: qihang@dlpu.edu.cn. |
