| Authors: |
Hitayezu E; Center for Natural Product Systems Biology, Korea Institute of Science and Technology (KIST), Gangneung 25451, Republic of Korea; Department of Food Science, College of Life Sciences, Gangneung-Wonju National University, Gangneung 25457, Republic of Korea., Mauliasari IR; Center for Natural Product Systems Biology, Korea Institute of Science and Technology (KIST), Gangneung 25451, Republic of Korea; Department of Aquatic Life Medicine, College of Life Sciences, Gangneung-Wonju National University, Gangneung 25457, Republic of Korea., Yu S; KoBioLabs Inc., Seoul 08826, Republic of Korea., Moon SH; KoBioLabs Inc., Seoul 08826, Republic of Korea., Cho BR; KoBioLabs Inc., Seoul 08826, Republic of Korea., Kang YH; Department of Food Science, College of Life Sciences, Gangneung-Wonju National University, Gangneung 25457, Republic of Korea., Lim SK; KoBioLabs Inc., Seoul 08826, Republic of Korea., Cha KH; Center for Natural Product Systems Biology, Korea Institute of Science and Technology (KIST), Gangneung 25451, Republic of Korea; Natural Products Applied Science, KIST School, University of Science and Technology, Gangneung 25451, Republic of Korea. Electronic address: chakh79@kist.re.kr. |