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Authors
Lee, Joo Young
Lee, Da Yeon
Cho, Yong Sun
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Funding
Funding for this research was provided by:
Korea Food Research Institute (E0156500-03)
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Article History
Received: 28 August 2017
Revised: 3 January 2018
Accepted: 10 January 2018
First Online: 24 January 2018
