XIAO Jin-Zhou
1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China 2. Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China 3. Laboratory of Quality & Safety Risk Assessment for Aquatic Production on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, ChinaSUN Guo-Wei
1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China 2. Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China 3. Laboratory of Quality & Safety Risk Assessment for Aquatic Production on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, ChinaWANG Hong-Ming
1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China 2. Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China 3. Laboratory of Quality & Safety Risk Assessment for Aquatic Production on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, ChinaZHOU Jing-Lie
1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China 2. Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China 3. Laboratory of Quality & Safety Risk Assessment for Aquatic Production on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, China 4. College of Science and Mathematics, Auburn Univeristy, Auburn 36849, USALI Bai-Lin
1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, ChinaPAN Ying-Jie
1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China 2. Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China 3. Laboratory of Quality & Safety Risk Assessment for Aquatic Production on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, ChinaWANG Yong-Jie
1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China 2. Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China 3. Laboratory of Quality & Safety Risk Assessment for Aquatic Production on Storage and Preservation (Shanghai), Ministry of Agriculture, Shanghai 201306, ChinaXIAO Jin-Zhou, SUN Guo-Wei, WANG Hong-Ming, ZHOU Jing-Lie, LI Bai-Lin, PAN Ying-Jie, WANG Yong-Jie. Rapid epifluorescence enumeration of marine viruses: method optimization and application[J]. Microbiology China, 2014, 41(4): 776-785
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