Eun Yeong Lim a,1, Gun-Dong Kim a,1, Ha-Jung Kim a, Ji-Eun Eom a, Hyeon-Ji Song a,b, Dong-Uk Shin a, Young In Kim a, Hyun-Jin Kim c, So-Young Lee a,d, Hee Soon Shin a,d
aDivision of Food Functionality Research, Korea Food Research Institute (KFRI), Wanju, 55365, South Korea
bDepartment of Food Science and Technology, Jeonbuk National University, Jeonju 54896, South Korea
cDepartment of Food Science and Technology, Gyeongsang National University, Jinju 52828, South Korea
dDepartment of Food Biotechnology, Korea University of Science and Technology (UST), Daejeon 34113, South Korea
1Equal contribution.
Corresponding author: Hee Soon Shin