About the Authors

Xiaoqing He

College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong Province, China

Wenhong Cao

College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong Province, China
Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang, Guangdong Province, China;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang, Guangdong Province, China

Zike Zhao

College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong Province, China

Chaohua Zhang

College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong Province, China
Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang, Guangdong Province, China;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang, Guangdong Province, China

Corresponding Author

Email: cchunlin@163.com