Etta Y.L. Liua,b,c, Yingjie Xiab,c, Xiangpeng Kongb, Maggie S.S. Guob,c, Anna X.D. Yub,c, Brody Z.Y. Zhengb,c, Shinghung Makb,c, Miranda L. Xub,c, Karl W.K. Tsimb,c,*
a Key Laboratory of Food Quality and Safety of Guangdong Province, College of Food Science, South China Agricultural University, Guangzhou 510642, China
b Shenzhen Key Laboratory of Edible and Medicinal Bioresources, the Hong Kong University of Science and Technology, Shenzhen 518057, China
c Division of Life Science, Center for Chinese Medicine, the Hong Kong University of Science and Technology, Hong kong, China