Uchida, Yoshikazu http://orcid.org/0000-0002-4980-3416
Park, Kyungho http://orcid.org/0000-0002-1552-9914
Funding for this research was provided by:
National Institutes of Health Grants (R01 AR062025)
National Research Foundation of Korea (2018R1D1A1B7050504)
Ministry of Trade, Industry and Energy (P0014701)
Article History
Accepted: 23 June 2021
First Online: 20 July 2021
Declarations
:
: This study was supported by the National Institutes of Health Grants R01 AR062025 (to YU), and the Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education (2018R1D1A1B7050504), the Ministry of Trade, Industry & Energy (MOTIE), Korea Institute for Advancement of Technology (KIAT) through the Encouragement Program (reference number P0014701) for The Industries of Economic Cooperation Region and Main Research Program (E0210600-01) of the Korea Food Research Institute (KFRI) funded by the Ministry of Science and ICT (to KP). This content is solely the responsibility of the authors and does not necessarily represent the official views of the National Institutes of Health.
: Authors state no conflicts of interest.
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: Both YU and KP researched, wrote and re-wrote this manuscript.