Jae-Won Kim, Eun-Hye Kim, Ga-Dug Han, Seung-Hyun Noh, Shin-Woong Kim, Chang-sun Choi*, Jae-woon Nah**, Tae-Yeon Kim***, and Tae-Il Son†
Department of Systems Biotechnology, Chung-Ang University, Anseong-si, Gyeonggi-do 17546, Korea
*Department of Food and Nutrition, School of Food Science and Technology, Chung-Ang University, Ansung-si, Kyounggi-do 17546, Korea
**Department of Polymer Science and Engineering, Sunchon National University, 255 Jungang-ro, Suncheon, Jeonnam 57940, Korea
***Department of Plastic and Reconstructive Surgery, Bundang-Jesaeng-General Hospital, Seohyun-dong, Bundang-gu, Seongnam-si, Gyeonggi 13590, Korea
중앙대학교 시스템생명공학과, *중앙대학교 식품생명공학부 식품영양학과, **순천대학교 고분자공학과, ***분당재생병원 성형외과학과
2018; 42(3): 400-408
Published online May 25, 2018
Department of Systems Biotechnology, Chung-Ang University, Anseong-si, Gyeonggi-do 17546, Korea