1. Department of Nutrition and Food Hygiene, College of Public Health, Guilin Medical University, Guilin, Guangxi, China.
2. Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education, Chongqing, China.
3. Department of Nutrition, Pusan National University Hospital, Busan, South Korea.
4. Korean Medicine Research Center for Healthy Aging, Pusan National University, Yangsan, Gyeongsangnam-do, South Korea.
5. Doobo Food Co. Ltd., Seoul, South Korea.
6. Department of Food Science and Biotechnology, Cha University, Seongnam, South Korea.