. 2020 Feb 6;10(3):236–244. doi: 10.1016/j.jtcme.2020.02.003
© 2020 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/).