Lee, Kyun-Hee
Hong, Moonju
Hur, Haeng Jeon
Sung, Mi Jeong
Lee, Ae Sin
Kim, Min Jung
Yang, Hye Jeong
Kim, Myung-Sunny
Funding for this research was provided by:
Korea Food Research Institute (E0220602-03, E0220602-03, E0220602-03, E0220602-03, E0220602-03, E0220602-03, E0220602-03, E0220602-03)
Ministry of Trade, Industry and Energy (N0000697)
Article History
Received: 5 October 2023
Accepted: 10 July 2024
First Online: 7 August 2024
Declarations
:
: The authors declare no competing interests.