Jung, Hyo Young
Lee, Kwon Young
Yoo, Dae Young
Kim, Jong Whi
Yoo, Miyoung
Lee, Sanghee
Yoo, Ki-Yeon
Yoon, Yeo Sung
Choi, Jung Hoon
Hwang, In Koo http://orcid.org/0000-0002-0533-4638
Funding for this research was provided by:
Korea Food Research Institute (KR) (E0143023852)