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Department of Food Technology, Graduate School of Life Sciences and Biotechnology, Korea University | 論文著者
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HO Jin-Nyoung
Department of Food Technology, Graduate School of Life Sciences and Biotechnology, Korea University
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LEE Yoo-Hyun
Department of Food Technology, Graduate School of Life Sciences and Biotechnology, Korea University
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HONG Bum-Shik
Department of Food Technology, Graduate School of Life Sciences and Biotechnology, Korea University
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KIM Dong-Sub
Department of Food Technology, Graduate School of Life Sciences and Biotechnology, Korea University
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CHO Hong-Yon
Department of Food Technology, Graduate School of Life Sciences and Biotechnology, Korea University