| Authors: |
Chen HJ; Department of Food Science & Technology, Central Taiwan University of Science and Technology, Beitun District, Taichung 406, Taiwan., Chen YS; Department of Food Science and Technology, Hungkuang University, Shalu District, Taichung 433, Taiwan., Lin KM; Department of Food Science and Technology, Chia Nan University of Pharmacy & Science, Rende District, Tainan 717, Taiwan., Tsai SW; Department of Food Science and Biotechnology, National Chung Hsing University, South District, Taichung 402, Taiwan., Liao MJ; Department of Food Science and Biotechnology, National Chung Hsing University, South District, Taichung 402, Taiwan., Yeh CS; Department of Hospitality Management, Southern Taiwan University of Science and Technology, Yungkang District, Tainan 710, Taiwan., Liu SL; Department of Food Science and Technology, Hungkuang University, Shalu District, Taichung 433, Taiwan.; Department of Food Science and Biotechnology, National Chung Hsing University, South District, Taichung 402, Taiwan.; Department of Nutrition, China Medical University, Beitun District, Taichung 404, Taiwan.; Department of Food Nutrition and Health Biotechnology, Asia University, Wufeng District, Taichung 413, Taiwan. |
