| Authors: |
Jo SW; Center for Natural Product Systems Biology, Korea Institute of Science and Technology (KIST), Gangneung 25451, Republic of Korea., Velankanni P; Center for Natural Product Systems Biology, Korea Institute of Science and Technology (KIST), Gangneung 25451, Republic of Korea.; Department of Marine Bio Food Science, Gangneung-Wonju National University, Gangneung 25457, Republic of Korea., Cam NDT; Center for Natural Product Systems Biology, Korea Institute of Science and Technology (KIST), Gangneung 25451, Republic of Korea.; Natural Product Applied Science, KIST School, University of Science and Technology, Gangneung 25451, Republic of Korea., Nguyen CHB; Center for Natural Product Systems Biology, Korea Institute of Science and Technology (KIST), Gangneung 25451, Republic of Korea.; Natural Product Applied Science, KIST School, University of Science and Technology, Gangneung 25451, Republic of Korea., Jeon JY; BIO R&D Center, Ingredient Business Unit, Daesang Corporation, Seoul 07789, Republic of Korea., Kim BR; BIO R&D Center, Ingredient Business Unit, Daesang Corporation, Seoul 07789, Republic of Korea., Lee DH; Department of Marine Bio Food Science, Gangneung-Wonju National University, Gangneung 25457, Republic of Korea., Lee CG; Center for Natural Product Systems Biology, Korea Institute of Science and Technology (KIST), Gangneung 25451, Republic of Korea.; Natural Product Applied Science, KIST School, University of Science and Technology, Gangneung 25451, Republic of Korea., Park JS; Center for Natural Product Systems Biology, Korea Institute of Science and Technology (KIST), Gangneung 25451, Republic of Korea.; Natural Product Applied Science, KIST School, University of Science and Technology, Gangneung 25451, Republic of Korea. |
