Eun-Jin Choi(Interdisciplinary Program of Blue Food, Pukyong National University, Busan 48513, Republic of Korea)
Corresponding author
Ye-Hyeon Jo(Interdisciplinary Program of Blue Food, Pukyong National University, Busan 48513, Republic of Korea)
Seul-Ki Park(Smart Manufacturing Research Group, Korea Food Research Institute, Wanju 55365, Republic of Korea)
Seo-Jin Han(Department of Food Science and Technology, Pukyong National University, Busan 48513, Republic of Korea)
Da-Hyeon Yoon(Department of Food Science and Technology, Pukyong National University, Busan 48513, Republic of Korea)
Na-Gyeong Lee(Department of Food Science and Technology, Pukyong National University, Busan 48513, Republic of Korea)
Young-Mog Kim(Department of Food Science and Technology, Pukyong National University, Busan 48513, Republic of Korea, Research Center of Marine Integrated Bionics Technology, Pukyong National University, Busan 48513, Republic of Korea)
