| Authors: |
Lim EY; Division of Food Functionality Research, Korea Food Research Institute (KFRI), 245, Nongsaengmyeong-Ro, Iseo-Myeon, Wanju-Gun, 55365, Jeonbuk-Do, Republic of Korea., Kim GD; Division of Food Functionality Research, Korea Food Research Institute (KFRI), 245, Nongsaengmyeong-Ro, Iseo-Myeon, Wanju-Gun, 55365, Jeonbuk-Do, Republic of Korea., Hong GH; IMMUNOBIOTECH Corp, Seoul, Republic of Korea., Lee SY; IMMUNOBIOTECH Corp, Seoul, Republic of Korea., Lee SY; Division of Food Functionality Research, Korea Food Research Institute (KFRI), 245, Nongsaengmyeong-Ro, Iseo-Myeon, Wanju-Gun, 55365, Jeonbuk-Do, Republic of Korea.; Department of Food Biotechnology, Korea University of Science and Technology (UST), Daejeon, 34113, Korea., Shin HS; Division of Food Functionality Research, Korea Food Research Institute (KFRI), 245, Nongsaengmyeong-Ro, Iseo-Myeon, Wanju-Gun, 55365, Jeonbuk-Do, Republic of Korea. hsshin@kfri.re.kr.; Department of Food Biotechnology, Korea University of Science and Technology (UST), Daejeon, 34113, Korea. hsshin@kfri.re.kr. |