Kai Cheng Yang
National Chiayi University Taiwan.
Biography
Kai Chemg Yang has his passion and expertise in the research area of functional foods. He has done several researches on the potential function of anthocyanins and the product development of black soybean, such as tea bags and nutritional supplement foods. In recent years, he focuses on using zebrafish model to evaluate the biological functions of anthocyanins extracts from black soybean and red bean.