| Authors: |
Lau AH; Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hong Kong, SAR, China., Tsui VT; Department of Food Science and Nutrition, The Hong Kong Polytechnic University, Hong Kong, SAR, China., Hung KI; Department of Food Science and Nutrition, The Hong Kong Polytechnic University, Hong Kong, SAR, China., Le TM; Department of Food Science and Nutrition, The Hong Kong Polytechnic University, Hong Kong, SAR, China., Tse SP; University Research Facility in Chemical and Environmental Analysis, The Hong Kong Polytechnic University, Hong Kong, SAR, China., Wong KH; Department of Food Science and Nutrition, The Hong Kong Polytechnic University, Hong Kong, SAR, China; Research Institute of Future Food, The Hong Kong Polytechnic University, Hong Kong, SAR, China. Electronic address: kahing.wong@polyu.edu.hk., Kong HK; Department of Food Science and Nutrition, The Hong Kong Polytechnic University, Hong Kong, SAR, China; Research Institute of Future Food, The Hong Kong Polytechnic University, Hong Kong, SAR, China. Electronic address: hang-kin.kong@polyu.edu.hk. |
