| Authors: |
Kim GD; Food Functionality Research Division, Korea Food Research Institute (KFRI), Wanju 55365, Republic of Korea., Yoo SH; Food Functionality Research Division, Korea Food Research Institute (KFRI), Wanju 55365, Republic of Korea.; Department of Food Biotechnology, Korea University of Science and Technology (UST), Daejeon 34113, Republic of Korea., Song JH; Food Functionality Research Division, Korea Food Research Institute (KFRI), Wanju 55365, Republic of Korea., Lim KM; Food Functionality Research Division, Korea Food Research Institute (KFRI), Wanju 55365, Republic of Korea.; Department of Food Biotechnology, Korea University of Science and Technology (UST), Daejeon 34113, Republic of Korea., Lim EY; Food Functionality Research Division, Korea Food Research Institute (KFRI), Wanju 55365, Republic of Korea., Yoo JY; Food Functionality Research Division, Korea Food Research Institute (KFRI), Wanju 55365, Republic of Korea.; Department of Food Science and Technology, Jeonbuk National University, Jeonju 54896, Republic of Korea., Lee DK; K Pharms, Incheon 21695, Republic of Korea., Cho YB; K Pharms, Incheon 21695, Republic of Korea., Yu HJ; K Pharms, Incheon 21695, Republic of Korea., Lee SY; Food Functionality Research Division, Korea Food Research Institute (KFRI), Wanju 55365, Republic of Korea.; Department of Food Biotechnology, Korea University of Science and Technology (UST), Daejeon 34113, Republic of Korea., Shin HS; Food Functionality Research Division, Korea Food Research Institute (KFRI), Wanju 55365, Republic of Korea.; Department of Food Biotechnology, Korea University of Science and Technology (UST), Daejeon 34113, Republic of Korea. |