作者单位：
epartment of Cosmeceutical Science, Daegu Hanny University, Gyeongbuk 38610, Korea
[1]
Food Research Center, Quality Management Team, Hanhwa Hotel & Resort, Gyeonggi 17800, Korea
[2]
Department of Food Science & Technology, Pukyong National University, Busan 48513, Korea
[3]
Korea Promotion Institute for Traditional Medicine, Gyeongbuk 38540, Korea
[4]
School of Food Science and Biotechnology and 6Food and Bio-Industry Research Institute, Kyungpook National University, Daegu 41566, Korea
[5]
发布时间
2017-04-06
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