XU Ya-qi
College of Food Science and Technology, Guangdong Ocean University, Key Laboratory of Aquatic Product Processing and Safety in Guangdong Province, Research Center of Marine Food Engineering Technology in Guangdong Province, Key Laboratory of Aquatic Product Advanced Processing of Colleges in Guangdong Province, Zhanjiang 524088, ChinaXU De-feng
College of Food Science and Technology, Guangdong Ocean University, Key Laboratory of Aquatic Product Processing and Safety in Guangdong Province, Research Center of Marine Food Engineering Technology in Guangdong Province, Key Laboratory of Aquatic Product Advanced Processing of Colleges in Guangdong Province, Zhanjiang 524088, China;School of Light Industry and Food, South China University of Technology, Guangzhou 510640;Technology Center of Infinitus(China) Co., Ltd., Guangzhou 510665Zhao Zi-jian
College of Food Science and Technology, Guangdong Ocean University, Key Laboratory of Aquatic Product Processing and Safety in Guangdong Province, Research Center of Marine Food Engineering Technology in Guangdong Province, Key Laboratory of Aquatic Product Advanced Processing of Colleges in Guangdong Province, Zhanjiang 524088, ChinaMA Zhong-hua
School of Light Industry and Food, South China University of Technology, Guangzhou 510640ZHAO Mou-ming
Technology Center of Infinitus(China) Co., Ltd., Guangzhou 510665ZHANG Ting
School of Light Industry and Food, South China University of Technology, Guangzhou 510640SU Guo-wan
Technology Center of Infinitus(China) Co., Ltd., Guangzhou 510665;College of Agriculture and Animal Husbandry, Tibet University, Linzhi, Tibet 860000, China