| Authors: |
Lee MJ; Department of Food Sciences Fermented and Processed Food Research Division, National Institute of Crop and Food Science, Rural Development Administration (RDA), Wanju, Republic of Korea., Choi SY; Department of Food and Nutrition, Sunchon National University, Suncheon, Republic of Korea., Choi RY; Department of Agricultural Biology, National Institute of Agricultural Sciences, Rural Development Administration, Wanju, Republic of Korea., Kim SH; BIO Center, Chungbuk Technopark, Ochang, Republic of Korea., Park SY; Department of Food Sciences Fermented and Processed Food Research Division, National Institute of Crop and Food Science, Rural Development Administration (RDA), Wanju, Republic of Korea., Choi EB; Department of Food Sciences Fermented and Processed Food Research Division, National Institute of Crop and Food Science, Rural Development Administration (RDA), Wanju, Republic of Korea., Cho HS; Reclaimed Land Agriculture Research Team, National Institute of Crop and Food Science, Rural Development Administration (RDA), Wanju, Republic of Korea., Lee HI; Department of Food and Nutrition, Sunchon National University, Suncheon, Republic of Korea., Lee MK; Department of Food and Nutrition, Sunchon National University, Suncheon, Republic of Korea. |
