Lee, Chang Jun
Kim, Young-Soo
Hur, Jinyoung
Yoo, Guijae
Choi, Sang Yoon http://orcid.org/0000-0001-8712-6877
Funding for this research was provided by:
Korea Food Research Institute (E0210300)
Ministry of Science and ICT, South Korea (2022M3H9A1084670)
Article History
Received: 1 August 2023
Accepted: 26 October 2023
First Online: 2 November 2023
Declarations
:
: All authors declare that there are no competing interests.