Young Dae Kim1 and Jae-Suk Choi2,*
1National Institute of Fisheries Science, 397-68, Sanyangilju-ro, Sanyang-eup, Tongyeong-si, Gyeongsangnam-do, 53085, Republic of Korea
2Major in Food Biotechnology, Division of Bioindustry, College of Medical and Life Sciences, Silla University, 140, Baegyang-daero700beon-gil, Sasang-gu, Busan, 46958, Republic of Korea