About the Authors

Yeon-Joo Lee

Department of Food Science and Biotechnology, CHA University, Gyeonggi 463-400, South Korea

Ji-Hyun Hwang

Department of Food Science and Biotechnology, CHA University, Gyeonggi 463-400, South Korea

Kui-Jin Kim

Department of Food Science and Biotechnology, CHA University, Gyeonggi 463-400, South Korea

Boo-Yong Lee

Department of Food Science and Biotechnology, CHA University, Gyeonggi 463-400, South Korea

Corresponding Author

Email: Kuijin.Kim@cha.ac.kr, bylee@cha.ac.kr