About the Authors

Jianhua Liu

Department of Food Science and Technology, Ocean College, Zhejiang University of Technology, Hangzhou, P. R. China

Fei Lyu

Department of Food Science and Technology, Ocean College, Zhejiang University of Technology, Hangzhou, P. R. China

Xuxia Zhou

Department of Food Science and Technology, Ocean College, Zhejiang University of Technology, Hangzhou, P. R. China

Bin Wang

Department of Food Science and Technology, Ocean College, Zhejiang University of Technology, Hangzhou, P. R. China

Xinping Wang

Department of Food Science and Technology, Ocean College, Zhejiang University of Technology, Hangzhou, P. R. China

Yuting Ding

Department of Food Science and Technology, Ocean College, Zhejiang University of Technology, Hangzhou, P. R. China

Corresponding Author

Email: dingyt@zjut.edu.cn