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Authors
Lee, Jounghee
Fu, Zhuxuan
Chung, Mei
Jang, Dai-Ja
Lee, Hae-Jeung https://orcid.org/0000-0001-8353-3619
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Funding
Funding for this research was provided by:
National Research Council of Science and Technology (CAP-16-07-KIOM, GN160800-01)
Korea Food Research Institute (E0150302-03)
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Article History
Received: 30 April 2018
Accepted: 6 August 2018
First Online: 27 August 2018
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