Analysis of Chromium Contents in Frequently Consumed Foods by Koreans

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한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Mi-Kyeong Choi(Dept. of Food and Nutrition, Kongju National University)
Yun-Jung Bae(Division of Food Science and Culinary Arts, Shinhan University)
Haeng-Shin Lee(Nutrition Policy and Promotion Team, Korea Health Industry Development Institute)
Mi-Hyun Kim(Dept. Food and Nutrition, Korea National University of Transportation)

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