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Authors
Yang, Soo Hyun https://orcid.org/0000-0002-0922-5981
Yang, Esther
Lee, Jaekwang
Kim, Jin Yong
Yoo, Hyeijung
Park, Hyung Sun
Jung, Jin Taek https://orcid.org/0000-0002-0758-493X
Lee, Dongmin https://orcid.org/0000-0003-2039-6586
Chun, Sungkun https://orcid.org/0000-0001-9837-2299
Jo, Yong Sang https://orcid.org/0000-0002-7716-0964
Pyeon, Gyeong Hee
Park, Jae-Yong https://orcid.org/0000-0001-7698-7890
Lee, Hyun Woo
Kim, Hyun https://orcid.org/0000-0002-7210-5798
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Funding
Funding for this research was provided by:
National Research Foundation of Korea (2017M3C7A1079692)
National Research Foundation of Korea (2020M3E5D9080794)
National Research Foundation of Korea (2018M3C7A1024597)
National Research Foundation of Korea (2022M3E5E8017804)
National Research Foundation of Korea (2017R1D1A1B06032730)
ISTK | Korea Food Research Institute (E0210201-01)
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Article History
Received: 27 January 2022
Accepted: 19 April 2023
First Online: 27 April 2023
Competing interests
: The authors declare no competing interests.
