Seo-Jin Han(Department of Food Science and Technology, Pukyong National University, Busan 48513, Korea)
Corresponding author
Jeong-Bin Jo(Department of Food Science and Technology, Pukyong National University, Busan 48513, Korea)
Eun-Young Park(Department of Food Science and Technology, Pukyong National University, Busan 48513, Korea)
Young-Mog Kim(Department of Food Science and Technology, Pukyong National University, Busan 48513, Korea, Research Center of Marine Integrated Bionics Technology, Pukyong National University, Busan 48513, Republic of Korea)
Seul-Ki Park(Smart Manufacturing Research Group, Korea Food Research Institute, Wanju 55365, Korea)
Du-Min Jo(National Marine Biodiversity Institute of Korea, Seocheon, Chungcheongnam-do, 33662, Republic of Korea)
Hyo-Jim Kim(Interdisciplinary Program of Blue Food, Pukyong National University, Busan 48513, Republic of Korea)
