作者单位：Department of Biotechnology, College of Madicine Konkuk University, Chungju 380-701, South Korea[1]Department of Physiology, College of Madicine Konkuk University, Chungju 380-701, South Korea[2]Korean Nokyong Research Center, College of Madicine Konkuk University, Chungju 380-701, South Korea[3]Department of Food Science and Nutrition, Pusan National University, Busan 609-735, South Korea[4]
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