| Authors: |
Do SH; Department of Food Science and Biotechnology, Chung-Ang University, Anseong, Gyeonggi 17546, Republic of Korea; GreenTech-based Food Safety Research Group, BK21 Four, Chung-Ang University, Anseong, Gyeonggi 17546, Republic of Korea., Sim YJ; Department of Food Science and Biotechnology, Chung-Ang University, Anseong, Gyeonggi 17546, Republic of Korea; GreenTech-based Food Safety Research Group, BK21 Four, Chung-Ang University, Anseong, Gyeonggi 17546, Republic of Korea., Ahn CH; Research and Development Center, GS Caltex Corporation, Yuseong-gu, Daejeon 34122, Republic of Korea., Park JM; Research and Development Center, GS Caltex Corporation, Yuseong-gu, Daejeon 34122, Republic of Korea., Kim SK; Department of Food Science and Biotechnology, Chung-Ang University, Anseong, Gyeonggi 17546, Republic of Korea; GreenTech-based Food Safety Research Group, BK21 Four, Chung-Ang University, Anseong, Gyeonggi 17546, Republic of Korea. Electronic address: skkim18@cau.ac.kr. |