Choe, Aerim
Ha, Sang Keun
Choi, Inwook
Choi, Nakwon
Sung, Jong Hwan http://orcid.org/0000-0002-4019-866X
Funding for this research was provided by:
Korea Evaluation Institute of Industrial Technology (10050154)
Korea Food Research Institute (E0121705)
National Research Foundation of Korea (NRF-2016R1A2B2008691)
Korea Institute of Science and Technology (2V04950)
Hongik University (Research Fund)