| Authors: |
Ha S; Department of Food Science and Biotechnology, Institute of Life Science and Resources, Graduate School of Biotechnology, Kyung Hee University, Yongin, 17104 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.; Research Group of Food Processing, Korea Food Research Institute, Wanju, 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., Bae JE; 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., 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. |
