About the Authors

Ning-Jo Kao

Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan, R.O.C.

Chien-Sheng Wu

Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan, R.O.C.

Jia-Yuan Hu

Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan, R.O.C.

Zwe-Ling Kong

Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan, R.O.C.

Corresponding Author

Email: kongzl@mail.ntou.edu.tw