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Authors
Li, Zijun
Saravanakumar, Kandasamy
Yao, Lulu
Kim, Yunyeong
Choi, Sang Yoon
Yoo, Guijae
Lee, Phil Jun
Kim, Soeun
Cho, Namki
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Funding
Funding for this research was provided by:
Korea Food Research Institute (E0210300)
Korea Food Research Institute (E0210300)
Korea Food Research Institute (E0210300)
Korea Food Research Institute (E0210300)
Korea Food Research Institute (E0210300)
Korea Food Research Institute (E0210300)
Korea Food Research Institute (E0210300)
Korea Food Research Institute (E0210300)
Korea Food Research Institute (E0210300)
Ministry of SMEs and Startups (RS-2024-00510084)
Ministry of SMEs and Startups (RS-2024-00510084)
Ministry of SMEs and Startups (RS-2024-00510084)
Ministry of SMEs and Startups (RS-2024-00510084)
Ministry of SMEs and Startups (RS-2024-00510084)
Ministry of SMEs and Startups (RS-2024-00510084)
Ministry of SMEs and Startups (RS-2024-00510084)
Ministry of SMEs and Startups (RS-2024-00510084)
Ministry of SMEs and Startups (RS-2024-00510084)
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Article History
Received: 21 February 2025
Accepted: 23 September 2025
First Online: 20 November 2025
Competing interests
: The authors declare no competing interests.
