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Authors
Yoo, Ahyoung
Ahn, Lynn
Lee, Hyunjung
Kim, Young In
Jung, Chang Hwa
Ha, Tae Youl
Ahn, Jiyun
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Funding
Funding for this research was provided by:
Main Research Program of the Korea Food Research Institute funded by Ministry of Science and ICT (E0210101-04)
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Article History
Received: 13 January 2025
Revised: 26 February 2025
Accepted: 3 March 2025
First Online: 15 March 2025
Declarations
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: The authors declare that they do not have any conflict of interest.
