. 2021 Apr 12;12(1):6–15. doi: 10.1016/j.jtcme.2021.04.001
© 2021 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/).