| Authors: |
Yeo Y; Department of Nutritional Science and Food Management, Ewha Womans University, Seoul, Republic of Korea., Kwak HS; Food Processing Research Group, Korea Food Research Institute, Wanju-gun, Republic of Korea.; Major in Food Biotechnology, University of Science and Technology, Daejeon, Republic of Korea., Chung SJ; Department of Nutritional Science and Food Management, Ewha Womans University, Seoul, Republic of Korea.; Graduate Program in System Health Science and Engineering, Ewha Womans University, Seoul, Republic of Korea., Xiao K; Department of Nutritional Science and Food Management, Ewha Womans University, Seoul, Republic of Korea., Kim MR; Department of Food Science and Nutrition, The Catholic University of Korea, Bucheon-si, Republic of Korea., Oh J; Technology Support and Commercialization Center, Korea Food Research Institute, Wanju-gun, Republic of Korea. |
