Chang, Hyun-Joo
Hong, Jeil
Lee, Nari
Chun, Hyang Sook
Kim, Hwa Yeon
Choi, Sung-Wook
Ok, Gyeongsik
Funding for this research was provided by:
Ministry of Trade, Industry and Energy (KR)
Chung-Ang University Excellent Student Scholarship.
Korea Food Research Institute (KR)