| Authors: |
Assatarakul K; Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, Thailand., Simarani K; Biotechnology & Applied Microbiology Laboratory, Institute of Biological Sciences, Faculty of Science, Universiti Malaya, Kuala Lumpur, Malaysia., Hsieh CC; Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan., Lin SP; School of Food Safety, Taipei Medical University, Taipei, Taiwan., Kijpatanasilp I; Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, Thailand., Hung YR; Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan., Jafari S; Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, Thailand., Cheng KC; Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan.; Institute of Biotechnology, National Taiwan University, Taipei, Taiwan.; Department of Optometry, Asia University, Taichung, Taiwan.; Department of Medical Research, China Medical University Hospital, China Medical University, Taichung, Taiwan.; Department of Food Science, Fu Jen Catholic University, New Taipei City, Taiwan. |
