과제정보
This paper was written as part of Konkuk University's research support program for its faculty on sabbatical leave in 2022. This work was supported by the National Research Foundation of Korea (NRF-2021R1F1A1057397). This research was supported by the Main Research Program (E0210503-01) of the Korea Food Research Institute (KFRI) funded by the Ministry of Science and ICT.
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