| Institution: | 1. Fisheries College, Guangdong Ocean University, Zhanjiang 524025, China;2. School of Life Sciences, Sun Yat-Sen University, Guangzhou 510275, China;1. Glyn O. Phillips Hydrocolloid Research Centre at HUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China;2. Hubei Collaborative Innovation Centre for Industrial Fermentation, Hubei University of Technology, Wuhan 430068, China;3. Key Laboratory for Green Chemical Process of Ministry of Education and School of Chemical Engineering and Pharmacy, Wuhan Institute of Technology, Wuhan 430205, China;4. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China;5. School of Food Science and Engineering, Hefei University of Technology, Hefei, Anhui 230011, China;6. Guelph Food Research Centre, Agriculture and Agri-Food Canada, Guelph, Ontario N1G 5C9, Canada;1. Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Microbiology and Biotechnology, Hermann-Weigmann-Str. 1, D-24103, Kiel, Germany;2. Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Milk and Fish Products, Hermann-Weigmann-Str. 1, D-24103, Kiel, Germany |
