| Authors: |
Song HJ; Food Functionality Research Division, Korea Food Research Institute (KFRI), Wanju 55365, Republic of Korea; Department of Food Science and Technology, Jeonbuk National University, Jeonju 54896, Republic of Korea., Eom JE; Food Functionality Research Division, Korea Food Research Institute (KFRI), Wanju 55365, Republic of Korea., Lim EY; Food Functionality Research Division, Korea Food Research Institute (KFRI), Wanju 55365, Republic of Korea., Kim S; Food Functionality Research Division, Korea Food Research Institute (KFRI), Wanju 55365, Republic of Korea., Lee SY; Food Functionality Research Division, Korea Food Research Institute (KFRI), Wanju 55365, Republic of Korea; Department of Food Biotechnology, Korea University of Science and Technology (UST), Daejeon 34113, Republic of Korea., Shin HS; Food Functionality Research Division, Korea Food Research Institute (KFRI), Wanju 55365, Republic of Korea; Department of Food Biotechnology, Korea University of Science and Technology (UST), Daejeon 34113, Republic of Korea., Jeong DY; HealthBiome, Co., Ltd., Daejeon 34109, Republic of Korea., Kang CH; HealthBiome, Co., Ltd., Daejeon 34109, Republic of Korea., Kim GD; Food Functionality Research Division, Korea Food Research Institute (KFRI), Wanju 55365, Republic of Korea. Electronic address: kgd@kfri.re.kr. |