Weng, Brian B.-C.
Liu, Yu-Chia
White, Brittany L.
Chang, Ju-Chun
Davis, Jack P.
Hsiao, Shih-Hsuan
Chiou, Robin Y.-Y.
Funding for this research was provided by:
Ministry of Science and Technology, Taiwan (MOST-10202622-B-415-004-CC2)
Article History
Revised: 20 April 2022
Accepted: 15 June 2022
First Online: 10 July 2022
Declarations
:
: We declare there is no conflict of interest with any party.
: All authors participated the collaborated project, and contributed to the research works of the project.
: All authors are aware of the manuscript submission to the <i>Journal of Food Science and Technology</i>.
: Animal study was performed according to the protocol guidelines for Safety Evaluation of Health Foods, The Ministry of Health and Welfare, Executive Yean, Taiwan, 2010). The animal experimentation was approved by the Institute of Animal Care and Use Committee (NCYU-IACUC #2,006,005), National Chiayi University, Taiwan, Republic of China.