About the Authors

Jia Choi

Department of Food Science and Biotechnology, College of Life Science, CHA University, Seongnam, Kyeonggi 463-400, Republic of Korea

Kui-Jin Kim

Department of Food Science and Biotechnology, College of Life Science, CHA University, Seongnam, Kyeonggi 463-400, Republic of Korea

Eun-Jeong Koh

Department of Food Science and Biotechnology, College of Life Science, CHA University, Seongnam, Kyeonggi 463-400, Republic of Korea

Boo-Yong Lee

Department of Food Science and Biotechnology, College of Life Science, CHA University, Seongnam, Kyeonggi 463-400, Republic of Korea

Corresponding Author

Email: bylee@cha.ac.kr