| Authors: |
Guo Y; College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, PR China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, 201306, PR China., Zheng X; College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, PR China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, 201306, PR China., Sun D; College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, PR China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, 201306, PR China., Shi W; College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, PR China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, 201306, PR China., Lu Y; College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, PR China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai, 201306, PR China; Marine Biomedical Science and Technology Innovation Platform of Lingang Special Area, Shanghai, 201306, PR China. Electronic address: y-lu@shou.edu.cn. |
