Wu, Jiulin
Sun, Xinyu
Guo, Xiaoban
Ji, Mingyu
Wang, Jianhua
Cheng, Cui
Chen, Li
Wen, Cuilian
Zhang, Qiqing
Funding for this research was provided by:
Education Scientific Research Foundation for Middle-aged and Young teachers of Education Department of Fujian Province (JAT160048)
Opening Project of Fujian Provincial Engineering Technology Research Center of Marine Functional Food (C11178)
Natural Science Foundation of Fujian Province (2017J01482)
Key Scientific Project of Fujian Education Department (JZ160419)
Natural Science Foundation of Fujian Province (2015J01341)