About the Authors

HAIJUN CHEN

Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

JIAWEI SHU

Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

PENG LI

Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

BIWEN CHEN

Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

NA LI

Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

LI LI

Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Corresponding Author

Email: L-li@shou.edu.cn