陈俊
(1.集美大学食品与生物工程学院,福建厦门 361021)(2.厦门市海洋功能食品重点实验室,福建厦门 361021)郝更新
(1.集美大学食品与生物工程学院,福建厦门 361021)(2.厦门市海洋功能食品重点实验室,福建厦门 361021)翁武银
(1.集美大学食品与生物工程学院,福建厦门 361021)(2.厦门市海洋功能食品重点实验室,福建厦门 361021)CHEN Shu-lin
(1.College of Food and Biological Engineering, Jimei University, Xiamen 361021, China)WANG Yan-xia
(1.College of Food and Biological Engineering, Jimei University, Xiamen 361021, China)YE Yan-jun
(1.College of Food and Biological Engineering, Jimei University, Xiamen 361021, China)CHEN Jun
(1.College of Food and Biological Engineering, Jimei University, Xiamen 361021, China) (2.Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China)LIU Jian-zhan
(3.Xiamen Zhonghong Testing Technology Comporation, Xiamen 361008, China)HAO Geng-xin
(1.College of Food and Biological Engineering, Jimei University, Xiamen 361021, China) (2.Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China)WENG Wu-yin
(1.College of Food and Biological Engineering, Jimei University, Xiamen 361021, China) (2.Xiamen Key Laboratory of Marine Functional Food, Xiamen 361021, China)TANG Lan-lan
(1.College of Food and Biological Engineering, Jimei University, Xiamen 361021, China)