1. College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang, China;
2. Shenzhen Bioeasy Biotechnologies Co, Shenzhen, China;
3. Department of Wine, Food and Molecular Biosciences, Centre for Food Research and Innovation, Lincoln University, Lincoln, New Zealand