Abstract
Acknowledgements
This work was supported by a grant from the NIBR, funded by the Ministry of Environment of the Republic of Korea, and the University-Industry Cooperation Foundation of Kangwon National University.
Sun Kumar Gurung1 Mahesh Adhikari1 Setu Bazie1 Hyun Seung Kim1 Hyun Gu Lee1 Hyang Burm Lee2 Youn Su Lee1,*
1Division of Biological Resources Sciences, Kangwon National University
2Division of Food Technology, Biotechnology and Agrochemistry
This work was supported by a grant from the NIBR, funded by the Ministry of Environment of the Republic of Korea, and the University-Industry Cooperation Foundation of Kangwon National University.