Shim, Kyu-Young
Lee, Dongwook
Han, Jeonghun
Nguyen, Nam-Trung
Park, Sungsu
Sung, Jong Hwan http://orcid.org/0000-0002-4019-866X
Funding for this research was provided by:
Ministry of Trade, Industry and Energy (MOTIE), Republic of Korea (R0004073)
National Research Foundation of Korea (NRF) grant funded by the Korea government (MSIP) (2016R1C1B1009747)
KFRI (Korea Food Research Institute) (E0121705)
Hongik University (Faculty Research Fund)