. 2021 Feb 9;11(5):390–399. doi: 10.1016/j.jtcme.2021.02.004
© 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/).