1. Department of Physical Education, College of Education, Daegu Catholic University, Gyeongsan, Republic of Korea;
2. Natural Product Material Research Center, Korea Research Institute of Bioscience and Biotechnology, Jeongeup, Republic of Korea;
3. Division of Food Bioscience, College of Biomedical and Health Sciences, Konkuk University, Chungju, Republic of Korea;
4. Changchun University of Science and Technology, Changchun, China;
5. Department of Food Science and Biotechnology, Dongguk University, Goyang, Republic of Korea;
6. College of Pharmacy, Keimyung University, Daegu, Republic of Korea