A Study of the Effects of Korean Ox Legs Soup on Bone Balance by Osteoblast Differentiation and Osteoclastogenesis

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한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Jiyoung Yoon(Dept. of LCB Hospitality Management, Sookmyung Women’s University)
Nami Joo(Dept. of Food & Nutrition, Sookmyung Women’s University)
Heesun Jeong(Graduate School of Professional Studies, Traditional Culture and Art, Sookmyung Women’s University)
Dasol Kim(Dept. of Food & Nutrition, Sookmyung Women’s University)
Soonyoung Choi(Dept. of Biological Science, Sookmyung Women’s University)

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