| Authors: |
Lim EY; Division of Food Functionality Research, Korea Food Research Institute (KFRI), Wanju, 55365, South Korea., Kim GD; Division of Food Functionality Research, Korea Food Research Institute (KFRI), Wanju, 55365, South Korea., Kim HJ; Division of Food Functionality Research, Korea Food Research Institute (KFRI), Wanju, 55365, South Korea., Eom JE; Division of Food Functionality Research, Korea Food Research Institute (KFRI), Wanju, 55365, South Korea., Song HJ; Division of Food Functionality Research, Korea Food Research Institute (KFRI), Wanju, 55365, South Korea; Department of Food Science and Technology, Jeonbuk National University, Jeonju 54896, South Korea., Shin DU; Division of Food Functionality Research, Korea Food Research Institute (KFRI), Wanju, 55365, South Korea., Kim YI; Division of Food Functionality Research, Korea Food Research Institute (KFRI), Wanju, 55365, South Korea., Kim HJ; Department of Food Science and Technology, Gyeongsang National University, Jinju 52828, South Korea., Lee SY; Division of Food Functionality Research, Korea Food Research Institute (KFRI), Wanju, 55365, South Korea; Department of Food Biotechnology, Korea University of Science and Technology (UST), Daejeon 34113, South Korea., Shin HS; Division of Food Functionality Research, Korea Food Research Institute (KFRI), Wanju, 55365, South Korea; Department of Food Biotechnology, Korea University of Science and Technology (UST), Daejeon 34113, South Korea. Electronic address: hsshin@kfri.re.kr. |