[Not Available].
Department of Food Science and Biotechnology, Dongguk University, Goyang-si, Korea.
Yun-Jeong
YJ
Seok
Department of Food Science and Biotechnology, Dongguk University, Goyang-si, Korea.
Jae-Young
JY
Her
Department of Food Science and Biotechnology, Dongguk University, Goyang-si, Korea.
Yong-Gun
YG
Kim
Department of Food Science and Biotechnology, Dongguk University, Goyang-si, Korea.
Min Yeop
MY
Kim
Department of Food Science and Biotechnology, Dongguk University, Goyang-si, Korea.
Soo Young
SY
Jeong
Department of Food Science and Biotechnology, Dongguk University, Goyang-si, Korea.
Mina K
MK
Kim
Nutrition Policy & Promotion Team, Korea Health Industry Development Institute, Chungcheongbuk-do, Korea.
Jee-Yeon
JY
Lee
Bureau of Health Industry Promotion, Korea Health Industry Development Institute, Chungcheongbuk-do, Korea.
Cho-Il
CI
Kim
Department of Food Safety Evaluation, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, Chungcheongbuk-do, Korea.
Hae-Jung
HJ
Yoon
Department of Food Science and Biotechnology, Dongguk University, Goyang-si, Korea.
Kwang-Geun
KG
Lee
Furan; Monitoring; Reduction; Thermally processed foods