Jaehyun Kim(Department of Functional Food Science, Hanyang University, 222 Wangsimni-ro, Seongdong-gu, Seoul 04763, Republic of Korea)
Hojun Lee(Marine@UGent Korea, Ghent University Global Campus, 119-5, Songdomunhwa-ro, Incheon 21985, Republic of Korea, Bio Environmental Science and Technology (BEST) Lab, Ghent University Global Campus, 119-5, Songdomunhwa-ro, Incheon 21985, Republic of Korea, Department of Animal Sciences and Aquatic Ecology, Ghent University, Coupure Links 653-Block F, B-9000 Gent, Belgium)
Taejun Han(Marine@UGent Korea, Ghent University Global Campus, 119-5, Songdomunhwa-ro, Incheon 21985, Republic of Korea, Bio Environmental Science and Technology (BEST) Lab, Ghent University Global Campus, 119-5, Songdomunhwa-ro, Incheon 21985, Republic of Korea, Department of Animal Sciences and Aquatic Ecology, Ghent University, Coupure Links 653-Block F, B-9000 Gent, Belgium)
Jihae Park(Marine@UGent Korea, Ghent University Global Campus, 119-5, Songdomunhwa-ro, Incheon 21985, Republic of Korea, Bio Environmental Science and Technology (BEST) Lab, Ghent University Global Campus, 119-5, Songdomunhwa-ro, Incheon 21985, Republic of Korea, Department of Animal Sciences and Aquatic Ecology, Ghent University, Coupure Links 653-Block F, B-9000 Gent, Belgium, Center for Green Chemistry and Environmental Biotechnology, Ghent University Global Campus, 119-5 Songdomunhwa-Ro, Yeonsu-Gu, Incheon 21985, Republic of Korea)
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