Nguyen, Thi Minh Nguyet
Lomunova, Maria
Shin, Hee Soon
Shon, Dong-Hwa
Kim, Young Ho
Hwang, Inkyu
Funding for this research was provided by:
CNU Research Grant (2015-1858-01)
National Research Foundation of Korea (NRF-2015R1D1A1A02062348)
National Research Foundation of Korea (KR) (NRF-2014K1A4A3069114)
from Korea Food Research Institute (E0121304-05)
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