作者单位：Department of Biological Sciences, Pusan National University, Busan 609-735, Korea[1]Department of Foods and Biotechnology, Kyonggi University, Suwon 442-760, Korea[2]Department of Food Science and Biotechnology, Graduate School of Biotechnology and Institute of Life Sciences and Resources,KyungHee University, Yongin 446-701, Korea[3]
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