| Authors: |
Tsoi B; Department of Food Science and Nutrition, The Hong Kong Polytechnic University, Hong Kong, China.; Research Centre for Chinese Medicine Innovation, The Hong Kong Polytechnic University, Hong Kong, China.; School of Professional and Continuing Education (HKU SPACE), The University of Hong Kong, Hong Kong, China., Zhang H; Department of Food Science and Nutrition, The Hong Kong Polytechnic University, Hong Kong, China.; Research Centre for Chinese Medicine Innovation, The Hong Kong Polytechnic University, Hong Kong, China., So CP; Department of Food Science and Nutrition, The Hong Kong Polytechnic University, Hong Kong, China., Lam AK; Department of Food Science and Nutrition, The Hong Kong Polytechnic University, Hong Kong, China., Poon CC; Department of Food Science and Nutrition, The Hong Kong Polytechnic University, Hong Kong, China.; Research Centre for Chinese Medicine Innovation, The Hong Kong Polytechnic University, Hong Kong, China., Law SL; Alcolear Limited, Fotan, New Territories, Hong Kong, China., Wong BL; Alcolear Limited, Fotan, New Territories, Hong Kong, China., Seto SW; Department of Food Science and Nutrition, The Hong Kong Polytechnic University, Hong Kong, China.; Research Centre for Chinese Medicine Innovation, The Hong Kong Polytechnic University, Hong Kong, China.; NICM Health Research Institute, Western Sydney University, Penrith, NSW 2751, Australia.; School of Biomedical Sciences, The University of Western Australia, Perth, WA 6009, Australia. |
