Tyrosinase inhibition effects of Korean edible brown, green, and red seaweed extracts
| No | 이름 | 이메일 | 기관 |
|---|---|---|---|
| 1 | Ju-Won Ryu | - | Department of Food Science and Technology, Dong-Eui University |
| 2 | Mi-Jin Yim | - | National Marine Biodiversity Institute of Korea |
| 3 | Ji-Yul Kim | - | National Marine Biodiversity Institute of Korea |
| 4 | Jeong Min Lee | - | National Marine Biodiversity Institute of Korea |
| 5 | Myeong Seok Lee | - | National Marine Biodiversity Institute of Korea |
| 6 | Dae-Sung Lee | - | National Marine Biodiversity Institute of Korea |
| 7 | Ji-Young Hwang | - | Department of Food Science and Technology, Dong-Eui University |
| 8 | Kyung Tae Kim | - | Department of Food Science and Technology, Dong-Eui University |
| 9 | Young-Mog Kim | - | Department of Food Science and Technology, Pukyoung National University |
| 10 | Sung-Hwan Eom | - | Department of Food Science and Technology, Dong-Eui University |