作者:
Tang, Yujiao [1]
;
Choi, Eun-Ju [2]
;
Han, Weon Cheol [3]
;
Oh, Mirae [4]
;
Kim, Jin [5]
;
Hwang, Ji-Young [6]
;
Park, Pyo-Jam [7]
;
Moon, Sang-Ho ;
Kim, Yon-Suk ;
Kim, Eun-Kyung
作者单位:
Konkuk Univ, Div Food Biosci, Chungju, South Korea
[1]
Wonkwang Univ, Sanbon Med Ctr, Dept Pathol, Sanbon, South Korea
[2]
Catholic Univ Pusan, Dept Aging & Social Work, Busan, South Korea
[3]
R&D Ctr Deok Hwa Food, Busan, South Korea
[4]
Konkuk Univ, Div Sport Sci, Chungju, South Korea
[5]
Konkuk Univ, Korea Nokyong Res Ctr, Chungju, South Korea
[6]
Konkuk Univ, Dept Biotechnol, Chungju 27478, South Korea
[7]
发布时间
2019-10-15