Lin-Shuan Kuo, Be-Jen Wang, Yu-Syuan He, Yih-Ming Weng*
Department of Food Science, National Chiayi University, 300 University Road, Chiayi 600, Taiwan, ROC
Lin-Shuan Kuo, Be-Jen Wang, Yu-Syuan He, Yih-Ming Weng*Department of Food Science, National Chiayi University, 300 University Road, Chiayi 600, Taiwan, ROC
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