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Authors
Hou, Chih-Yao
Hazeena, Sulfath Hakkim
Hsieh, Shu-Ling
Ciou, Jhih-Ying
Hsieh, Chang-Wei
Shih, Ming-Kuei
Chen, Min-Hung
Tu, Chao-Wen
Huang, Ping-Hsiu https://orcid.org/0000-0001-5454-6058
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Funding
Funding for this research was provided by:
Ministry of Science and Technology, the Republic of China (110-2320-B-992 -001-MY3)
Ministry of Science and Technology of the People's Republic of China (111-2622-E-992 -002 –, 111-2221-E-328 -001 -MY3)
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Article History
Revised: 13 February 2023
Accepted: 21 February 2023
First Online: 3 March 2023
Declarations
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: The authors declare that they have no known competing financial interests or personal relationships that could have influenced the work reported in this paper.
: Before the sensory evaluation of this research, we provided informed consent (supplement material “Informed consent”) to the participants and confirmed that these experiments were conducted according to established ethical guidelines, and informed consent was obtained from the participants, then give them the evaluation and questionnaire (supplement material “Egg white hydrolysates evaluation and questionnaire”).
: All authors have read and agreed to the published version of the manuscript.
