Seo, Seung Hee
Kim, Sung-Eun
Kang, Yoon-Koo
Ryoo, Baek-Yeol
Ryu, Min-Hee
Jeong, Jae Ho
Kang, Shin Sook
Yang, Mihi
Lee, Jung Eun
Sung, Mi-Kyung
Funding for this research was provided by:
High Value-added Food Technology Development Program (312006-3)
SRC program (2015R1A5A6001906)
NRF grant (2011-0030074)