作者单位:
Korea Food Res Inst, Res Grp Nat Mat & Metab, Wonju 55365, South Korea
[1]
Korea Food Res Inst, Res Grp Tradit Food, Wonju 55365, South Korea
[2]
Korea Food Res Inst, Res Grp Healthcare, Wonju 55365, South Korea
[3]
Chung Ang Univ, Dept Food Sci & Technol, Anseong 17546, Gyeonggi, South Korea
[4]
Jeonbuk Natl Univ, Dept Food Sci & Technol, Coll Agr & Life Sci, Jeonju 54896, South Korea
[5]
Kyung Hee Univ, Grad Sch Biotechnol, Yongin 17104, South Korea
[6]
发布时间
2020-10-17