| Authors: |
Kim J; Department of Mechanical Engineering, Korea Advanced Institute of Science and Technology, Daejeon, Republic of Korea., Kim IU; Department of Mechanical Engineering, Korea Advanced Institute of Science and Technology, Daejeon, Republic of Korea., Lee ZF; Department of Mechanical Engineering, Korea Advanced Institute of Science and Technology, Daejeon, Republic of Korea., Han J; Department of Mechanical Engineering, Korea Advanced Institute of Science and Technology, Daejeon, Republic of Korea., Ahn J; Research Group of Traditional Food, Korea Food Research Institute, Wanju-gun, Republic of Korea., Jo Y; Department of Bio and Brain Engineering, Korea Advanced Institute of Science and Technology, Daejeon, Republic of Korea., Kim P; Department of Bio and Brain Engineering, Korea Advanced Institute of Science and Technology, Daejeon, Republic of Korea., Yoo H; Department of Mechanical Engineering, Korea Advanced Institute of Science and Technology, Daejeon, Republic of Korea., Sim GD; Department of Mechanical Engineering, Korea Advanced Institute of Science and Technology, Daejeon, Republic of Korea., Jeon JS; Department of Mechanical Engineering, Korea Advanced Institute of Science and Technology, Daejeon, Republic of Korea. Electronic address: jsjeon@kaist.ac.kr. |
