Chengyong Li,a Yu Zhao,b Lei He,cRijian Mo,c Hongli Gao,d Chunxia Zhou,c Pengzhi Hong,c Shengli Sun*a and Guigen Zhang*b
a School of Chemistry and Environment, Guangdong Ocean University, Zhanjiang 524088, P. R. China
b Department of Biomedical Engineering, University of Kentucky, Lexington, USA
c College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, P. R. China
d Food and Bioengineering College, Henan University of Science and Technology, Luoyang, P. R. China