Chin-Fa Hwang1, Ying-Shu Jiang2, Shyang-Chwen Sheu2, Pao-Chuan Hsieh2 and Jia-Hsin Guo2*
1Department of Food science and technology, Hungkuang University, Taichung 43302, Taiwan.
2Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan.
