Le, Ngoc Hoan
Kim, Chu-Sook
Tu, Thai Hien
Kim, Byung-Sam
Park, Taesun
Park, Jung Han Yoon
Goto, Tsuyoshi
Kawada, Teruo
Ha, Tae Youl
Yu, Rina
Funding for this research was provided by:
The Science Research Center program of the NRF of Korea funded by the MEST (2015R1A5A6001906)
A grant from the Korea Food Research Institute (KFRI E016050001)