. 2017 Jan 16;7(4):452–465. doi: 10.1016/j.jtcme.2016.12.006
© 2017 Center for Food and Biomolecules, National Taiwan University. Production and hosting by Elsevier Taiwan LLC.
This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).