Lee, Hyun-Min
Yang, Sung-Yong
Han, Jeajoon
Kim, Yong Ki
Kim, Young Jun
Rhee, Min Suk
Lee, Kwang-Won http://orcid.org/0000-0001-5326-469X
Funding for this research was provided by:
the High Value-added Food Technology Development Program (314046-03-HD040)
Korea University Grant (K1702311)
Article History
Received: 1 June 2018
Revised: 12 November 2018
Accepted: 27 November 2018
First Online: 15 December 2018
Compliance with ethical standards
:
: None of the authors of this study has any financial interest or conflict with industries or parties.