Yang, Hye Jeong
Kim, Min Jung
Kwon, Dae Young
Moon, Bo Reum
Kim, A. Reum
Kang, Suna
Park, Sunmin
Funding for this research was provided by:
This work was supported by "Food Functionality Evaluation program" under the Ministry of Food, Agriculture, Forestry and Fisheries and the Korea Science and Engineering Foundation in Korea in 2014.