| Authors: |
Jo HS; Department of Food & Biotechnology, Korea University, Sejong 30019, Republic of Korea; BK21 FOUR Research Education Team for Omics-based Bio-health on Food Industry, Korea University, Sejong 30019, Republic of Korea., Hwang J; Department of Food & Biotechnology, Korea University, Sejong 30019, Republic of Korea; Department of Food Regulatory Science, Korea University, Sejong 30019, Republic of Korea., Kim MJ; Department of Food Regulatory Science, Korea University, Sejong 30019, Republic of Korea; InsightFI Co., Ltd., Sejong 30019, Republic of Korea., Jeong JH; Department of Food & Biotechnology, Korea University, Sejong 30019, Republic of Korea; BK21 FOUR Research Education Team for Omics-based Bio-health on Food Industry, Korea University, Sejong 30019, Republic of Korea; InsightFI Co., Ltd., Sejong 30019, Republic of Korea., Choi JM; Calici Co., Ltd., Daejeon 34138, Republic of Korea., Hong JY; Department of Food & Biotechnology, Korea University, Sejong 30019, Republic of Korea; Department of Food Regulatory Science, Korea University, Sejong 30019, Republic of Korea., Kim YJ; Department of Food & Biotechnology, Korea University, Sejong 30019, Republic of Korea; BK21 FOUR Research Education Team for Omics-based Bio-health on Food Industry, Korea University, Sejong 30019, Republic of Korea; Department of Food Regulatory Science, Korea University, Sejong 30019, Republic of Korea. Electronic address: yk46@korea.ac.kr., Han BK; Department of Food & Biotechnology, Korea University, Sejong 30019, Republic of Korea; Department of Food Regulatory Science, Korea University, Sejong 30019, Republic of Korea; InsightFI Co., Ltd., Sejong 30019, Republic of Korea. Electronic address: hanmoo@korea.ac.kr. |