Jang, Young Jin
Son, Hyo Jeong
Kim, Ji-Sun
Jung, Chang Hwa
Ahn, Jiyun
Hur, Jinyoung
Ha, Tae Youl https://orcid.org/0000-0001-7583-9490
Funding for this research was provided by:
Korea Food Research Institute (E0160500-02)
Ministry of Science, ICT and Future Planning
IDENTIFIERS
PEER REVIEW METHOD
: Single-blind
PUBLICATION HISTORY
: Received 26 October 2017; Accepted 11 January 2018; Accepted Manuscript published 15 January 2018; Advance Article published 23 January 2018; Version of Record published 21 February 2018