1. Department of Cuisine and Nutrition, Yangzhou University, Yangzhou 225127, China
2. Research Unit of Thai Food Innovation (TFI), Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand
3. Aesthetic Sciences and Health Program, Faculty of Thai Traditional and Alternative Medicine, Ubon Ratchathani Rajabhat University, Ubon Ratchathani 34000, Thailand
4. Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Kantarawichai, Maha Sarakham 44150, Thailand
5. Clinical Research Section, Division of Research and Academic Support, National Cancer Institute, Bangkok 10400, Thailand
6. Center for Crop Science, Queensland Alliance for Agriculture and Food Innovation, University of Queensland, Brisbane 4067, Australia