作者：
Vivek K,Bajpai [1]
;
InWha,Park [2]
;
JungIn,Lee [2]
;
Shruti,Shukla [1]
;
Shivraj Hariram,Nile [3]
;
Hyang Sook,Chun [4]
;
Imran,Khan [5]
;
Seo Yeong,Oh [6]
;
Hoomin,Lee [6]
;
Yun Suk,Huh [7]
;
MinKyun,Na [8]
;
Young-Kyu,Han [9]
作者单位：
Department of Energy and Materials Engineering, Dongguk University-Seoul, 30 Pildong-ro 1-gil, Seoul 04620, Republic of Korea.
[1]
College of Pharmacy, Chungnam National University, Daejeon 34134, Republic of Korea.
[2]
Department of Bioresources and Food Science, College of Life and Environmental Sciences, Konkuk University, Seoul 143701, Republic of Korea.
[3]
Advanced Food Safety Research Group, BK21 Plus, School of Food Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea.
[4]
Department of Biotechnology, Daegu University, Gyeongsan, Gyeongbuk 712-714, Republic of Korea.
[5]
WCSL of Integrated Human Airway-on-a-Chip, Department of Biological Engineering, Inha University, 100 Inha-ro, Nam-gu, Incheon 22212, Republic of Korea.
[6]
WCSL of Integrated Human Airway-on-a-Chip, Department of Biological Engineering, Inha University, 100 Inha-ro, Nam-gu, Incheon 22212, Republic of Korea. Electronic address: yunsuk.huh@inha.ac.kr.
[7]
College of Pharmacy, Chungnam National University, Daejeon 34134, Republic of Korea. Electronic address: mkna@cnu.ac.kr.
[8]
Department of Energy and Materials Engineering, Dongguk University-Seoul, 30 Pildong-ro 1-gil, Seoul 04620, Republic of Korea. Electronic address: ykenergy@dongguk.edu.
[9]
DOI
10.1016/j.foodchem.2018.07.159
PMID
30236673
发布时间
2019-04-18
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