| Authors: |
Kim SH; School of Food Science and Biotechnology, and Food and Bio-Industry Research Institute, Kyungpook National University, Daegu 41566, Korea., Choi IY; School of Food Science and Biotechnology, and Food and Bio-Industry Research Institute, Kyungpook National University, Daegu 41566, Korea.; Department of Food Science, University of Wisconsin-Madison, Madison, WI 53706, USA., Cho GS; Department of Microbiology and Biotechnology, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Kiel 24103, Germany., Franz CMAP; Department of Microbiology and Biotechnology, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Kiel 24103, Germany., Park MK; School of Food Science and Biotechnology, and Food and Bio-Industry Research Institute, Kyungpook National University, Daegu 41566, Korea.; Department of Infectious Disease Healthcare, Kyungpook National University, Daegu 41566, Korea. |
