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학술지
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1 Kim SY, Seo DW, Park JS, Kim SN, Choi YM, Nam JS(2017) Food composition of raw, boiled, and roasted sweet potatoes. Korea J Community Living Sci 28(1), 59-68/   DOI View Article
2 Kim YK, Son HK, Lee JJ (2017) Nutritional components and antioxidant activities of various Stachys sieboldii Miq parts. Korean J Community Living Sci, 28, 203-215/   DOI View Article
3 Lee SH, Kim NS, Choi BK, Park YH, Kim JB, Jang HH, Hwang YJ, Choe JS, Lee SH (2017) Evaluation of antioxidant, anti-inflammatory, antithrombotic, and antiobesity activities in cultured edible plants to increase farm income. Korean J Community Living Sci, 28, 29-43/   DOI View Article
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