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