Jung, Eun Sung
Park, Hye Min
Hyun, Seung Min
Shon, Jong Cheol
Lakshmanan, Meiyappan
Noh, Minsoo
Yeo, Hock Chuan
Liu, Kwang-Hyeon
Lee, Dong-Yup
Hwang, Jae Sung
Lee, Choong Hwan
Funding for this research was provided by:
National Research Foundation of Korea (2016M3A9A5923160)
Korea Food Research Institute (E0164503-01)