| Authors: |
Ham SH; Department of Agricultural Biotechnology, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 08826, Republic of Korea. choiyj@snu.ac.kr., Kim E; Smart Food Manufacturing Project Group, Korea Food Research Institute, 245, Nongsaengmyeong-ro, Iseo-myeon, Wanju-gun, Jeollabuk-do 55365, Republic of Korea., Han H; Department of Agricultural Biotechnology, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 08826, Republic of Korea. choiyj@snu.ac.kr., Lee MG; Defense Acquisition Program Administration (DAPA), 47 Gwanmun-ro, Gwacheon-si, Gyeonggi-do 13809, Republic of Korea., Choi YJ; Department of Agricultural Biotechnology, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 08826, Republic of Korea. choiyj@snu.ac.kr.; Center for Food and Bioconvergence, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 08826, Republic of Korea.; Research Institute for Agriculture and Life Sciences, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 08826, Republic of Korea., Hahn J; Department of Food and Nutrition, Duksung Women's University, 144 Samyang-ro, Dobong-gu, Seoul 01369, Republic of Korea. jwhahn@duksung.ac.kr. |