Corresponding author. Department of Food Science, School of Environmental and Biological Sciences, Rutgers, The State University of New Jersey, USA.; Department of Food Science, Rutgers University, New Brunswick, NJ, USA
Ming-Shiang Wu
Department of Internal Medicine, College of Medicine, National Taiwan University, Taipei, Taiwan; Department of Internal Medicine, National Taiwan University Hospital, Taipei, Taiwan
Suraphan Panyod
Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan; Center for Food and Biomolecules, National Taiwan University, Taipei, Taiwan
Ashley Chiung-Fang Chang
Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan; Center for Food and Biomolecules, National Taiwan University, Taipei, Taiwan
Ciro Isidoro
Università del Piemonte Orientale, Department of Health Sciences, Novara, Italy
Lee-Yan Sheen
Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan; Center for Food and Biomolecules, National Taiwan University, Taipei, Taiwan; National Center for Food Safety Education and Research, National Taiwan University, Taipei, Taiwan
