李利君
(2.集美大学海洋食品与生物工程学院,福建厦门 361021) (3.福建省食品微生物与酶工程重点实验室,厦门市食品生物工程技术研究中心,福建厦门 361021)倪辉*
(2.集美大学海洋食品与生物工程学院,福建厦门 361021) (3.福建省食品微生物与酶工程重点实验室,厦门市食品生物工程技术研究中心,福建厦门 361021)RONG Bo
(1.Xiamen Industrial Commercial and Tourism School, Xiamen 361021, China)JIANG Qingxiang
(2.College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China)LIN Shidi
(2.College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China)LIN Qi
(2.College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China)LI Lijun
(2.College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China) (3.Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China)NI Hui*
(2.College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China) (3.Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China)