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Studies on the low-salt Chinese potherb mustard (Brassica juncea, Coss.) pickle. I—The effect of a homofermentative l(+)-lactic acid producer Bacillus coagulans on starter culture in the low-salt Chinese potherb mustard pickle fermentationDayun Zhao; Xiaolin Ding · 2008
ErratumNutrition Research and Practice · 2010
ErratumKim, Jihye · Nutrition Research and Practice · 2013
ErrataNutrition Research and Practice · 2009
Analysis of micromineral contents of school mealsShin, Dongsoon · Nutrition Research and Practice · 2014
Estimated dietary isoflavone intake among Korean adultsLee, Min-June; Kim, Jung-Hyun · Nutrition Research and Practice · 2007
Dietary patterns associated with hypertension among Korean malesKim, Young Ok · Nutrition Research and Practice · 2009
Dietary intakes and obesity of Malaysian adultsLee, Yi Yi; Wan Muda, Wan Abdul Manan · Nutrition Research and Practice · 2019
Allergenic potential and enzymatic resistance of buckwheatLee, Sujin; Han, Youngshin; Do, Jeong-Ryong; Oh, Sangsuk · Nutrition Research and Practice · 2013