1. S&D Research and Development Institute, Cheongju, Republic of Korea
2. Major in Food Biotechnology, School of Food Science & Biotechnology, Kyungpook National University, Daegu, Republic of Korea
3. Research group of Functional Food Materials, Division of Functional Food, Korea Food Research Institute, Jeollabuk-do, Republic of Korea
4. Department of Food Science and Technology, Pukyong National University, Busan, Republic of Korea