作者:Baifeng Fu,Keyi Zhou,Hui Yao,Ximing Yang,Xiaoyu Ma,Qi Yang,Shuzhen Cheng,Ming Du
单位:State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034, China
School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China