| Authors: |
Isnain FS; Food Science and Technology Study Program, Faculty of Food Technology and Agroindustry, University of Mataram, Mataram, Indonesia., Lin TC; Department of Medical Research, China Medical University Hospital, Taichung, Taiwan.; Department of Medical Research, Taichung Veterans General Hospital, Taichung, Taiwan.; Department of Pharmacology, College of Medicine, Kaohsiung Medical University, Kaohsiung, Taiwan.; Institute of Biomedical Science, National Chung Hsing University, Taichung, Taiwan., Tsai HY; Department of Nutrition and Health Science, Fooyin University, Kaohsiung, Taiwan.; Aging and Disease Prevention Research Center, Fooyin University, Kaohsiung, Taiwan., Liao NC; Department of Food Science, National Pingtung University of Science and Technology, Pingtung, Taiwan., Wang HC; Department of Beauty Science, College of Health, National Taichung University of Science and Technology, Taichung, Taiwan., Tsai PJ; Department of Food Science, National Pingtung University of Science and Technology, Pingtung, Taiwan., Chen YK; Department of Food Science, National Pingtung University of Science and Technology, Pingtung, Taiwan. chenyk@mail.npust.edu.tw. |
