| Authors: |
Jang DH; Department of Integrative Food, Science and Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea., Kim SA; Department of Food Sciences, National Institute of Crop and Food Sciences, Rural Development Administration, 55365 Wanju, Republic of Korea., Moon JH; Department of Integrative Food, Science and Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea., Won YS; Department of Integrative Food, Science and Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea., Kim JH; Department of Food Sciences, National Institute of Crop and Food Sciences, Rural Development Administration, 55365 Wanju, Republic of Korea., Lee SH; Department of Food Sciences, National Institute of Crop and Food Sciences, Rural Development Administration, 55365 Wanju, Republic of Korea., Kim HW; Department of Food Sciences, National Institute of Crop and Food Sciences, Rural Development Administration, 55365 Wanju, Republic of Korea., Kwon RH; Department of Food Sciences, National Institute of Crop and Food Sciences, Rural Development Administration, 55365 Wanju, Republic of Korea. Electronic address: haha9733@korea.kr., Cho JY; Department of Integrative Food, Science and Biotechnology, Chonnam National University, Gwangju 61186, Republic of Korea. Electronic address: jyongcho17@jnu.ac.kr. |
