| Authors: |
Jeong DH; GreenTech-based Food Safety Research Group, BK21 Four, Department of Food Science and Biotechnology, Chung-Ang University, 4726 Seodong-daero, Anseong-si, Gyeonggi-do, 17546, Republic of Korea., Pathak RK; Department of Chemical Engineering, University of Rovira i Virgili, Tarragona, 43007, Spain., Kim T; GreenTech-based Food Safety Research Group, BK21 Four, Department of Food Science and Biotechnology, Chung-Ang University, 4726 Seodong-daero, Anseong-si, Gyeonggi-do, 17546, Republic of Korea., Kim JM; Department of Animal Science and Technology, Chung-Ang University, 4726 Seodong-daero, Anseong-si, Gyeonggi-do, 17546, Republic of Korea. Electronic address: junmokim@cau.ac.kr., Lee HS; GreenTech-based Food Safety Research Group, BK21 Four, Department of Food Science and Biotechnology, Chung-Ang University, 4726 Seodong-daero, Anseong-si, Gyeonggi-do, 17546, Republic of Korea; Department of Food Safety and Regulatory Science, Chung-Ang University, 4726 Seodong-daero, Anseong-si, Gyeonggi-do, 17546, Republic of Korea. Electronic address: hslee0515@cau.ac.kr. |