Kim, Yeon Bee
Kim, Joon Yong
Song, Hye Seon
Lee, Changsu
Kwon, Joseph
Kang, Jisu
Rhee, Jin-Kyu
Jeong, Myeong Seon
Nam, Young-Do
Roh, Seong Woon
Funding for this research was provided by:
Korea Food Research Institute (E0170602-01)
World Institute of Kimchi (KR) (KE1702-2)
Korea Basic Science Institute (C37703)
National Research Foundation of Korea (2015R1D1A1A09061039)