| Authors: |
Eom JE; Group of Aging Research, Division of Food Functionality Research, Korea Food Research Institute (KFRI), Wanju, 55365 Korea., Kim YI; Group of Aging Research, Division of Food Functionality Research, Korea Food Research Institute (KFRI), Wanju, 55365 Korea., Lim EY; Group of Aging Research, Division of Food Functionality Research, Korea Food Research Institute (KFRI), Wanju, 55365 Korea., Song HJ; Group of Aging Research, Division of Food Functionality Research, Korea Food Research Institute (KFRI), Wanju, 55365 Korea.; Department of Food Science and Technology, Jeonbuk National University, Jeonju, 54896 Korea., Yoo JY; Group of Aging Research, Division of Food Functionality Research, Korea Food Research Institute (KFRI), Wanju, 55365 Korea.; Department of Food Science and Technology, Jeonbuk National University, Jeonju, 54896 Korea., Kim GD; Group of Aging Research, Division of Food Functionality Research, Korea Food Research Institute (KFRI), Wanju, 55365 Korea., Lee SY; Group of Aging Research, Division of Food Functionality Research, Korea Food Research Institute (KFRI), Wanju, 55365 Korea.; Department of Food Biotechnology, Korea University of Science and Technology (UST), Daejeon, 34113 Korea., Shin HS; Group of Aging Research, Division of Food Functionality Research, Korea Food Research Institute (KFRI), Wanju, 55365 Korea.; Department of Food Biotechnology, Korea University of Science and Technology (UST), Daejeon, 34113 Korea. |