| Authors: |
Ha JS; Department of Biomedical Laboratory Science, Inje University, 197, Inje-ro, Gimhae 50834, Republic of Korea., Jo A; Department of Smart Foods and Drugs, Inje University, 197, Inje-ro, Gimhae 50834, Republic of Korea., Yeo EJ; Department of Smart Foods and Drugs, Inje University, 197, Inje-ro, Gimhae 50834, Republic of Korea., Kim YW; Department of Biomedical Laboratory Science, Inje University, 197, Inje-ro, Gimhae 50834, Republic of Korea., Lim JY; Department of Biomedical Laboratory Science, Inje University, 197, Inje-ro, Gimhae 50834, Republic of Korea; Institute of Digital Anti-aging Healthcare, Inje University, 197, Inje-ro, Gimhae 50834, Republic of Korea., Yun S; Department of Biotechnology, Inje University, 197, Inje-ro, Gimhae 50834, Republic of Korea., Moon SW; Department of Orthopaedic Surgery, Inje University Haeundae Paik Hospital, 875, Haeun-daero, Busan 48108, Republic of Korea., Choi WS; Department of Biomedical Laboratory Science, Inje University, 197, Inje-ro, Gimhae 50834, Republic of Korea; Department of Smart Foods and Drugs, Inje University, 197, Inje-ro, Gimhae 50834, Republic of Korea; Institute of Digital Anti-aging Healthcare, Inje University, 197, Inje-ro, Gimhae 50834, Republic of Korea. Electronic address: wansuchoi@inje.ac.kr. |