| Authors: |
You SE; Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin, 17104 Korea., Kim MS; Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin, 17104 Korea., Ye SJ; Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin, 17104 Korea.; Department of Central Area Crop Science, Rural Development Administration, National Institute of Crop Science, Suwon, 16613 Gyeonggi Korea., Oh SM; Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin, 17104 Korea.; Food Processing Research Group, Korea Food Research Institute, Wanju-Gun, 55365 Korea., Shin JS; Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin, 17104 Korea.; Healthcare Business Unit, Samyang Foods, Seoul, 02737 Korea., Bae JE; Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin, 17104 Korea.; Department of Food Science and Nutrition, College of Fisheries Science, Pukyong National University, Busan, 48513 Korea., Choi HW; Department of Food and Nutrition, Jeonju University, Jeonju, 55069 Korea., Baik MY; Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin, 17104 Korea. |
