1. School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong, Peopleʼs Republic of China; Key Laboratory of Chemical Biology and Traditional Chinese Medicine Research (Ministry of Education), Hunan Normal University, Changsha, Peopleʼs Republic of China; Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901; and Graduate Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan