Lee, Jae-In
Kim, Dong Wook
Jang, Gwang-Ju
Song, Seonghwa
Park, Kee Jai
Lim, Jeong Ho
Kim, Bo-Min
Lee, Hyeon-Jeong
Chen, Feng
Ryu, Young Bae
Kim, Hyun-Jin http://orcid.org/0000-0002-7284-3547
Funding for this research was provided by:
the Korea Food Research Institute (KFRI) funded by the Ministry of Science, ICT & Future Planning (E0152301)
Article History
Received: 27 December 2017
Revised: 31 October 2018
Accepted: 19 November 2018
First Online: 26 November 2018