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Lee BB, Lee JW, Park JW, Chung YK, Lee HJ. 2013. Effect of frying methods under reduced pressures on the oxidative stability of frying oils. Korean J Food & Nutr 26: 15-21./
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Garcia-Sartal C, Barciela-Alonso MC, Moreda-Pineiro A, Bermejo-Barrera. 2013. Study of cooking on the bioavailability of As, Co, Cr, Cu, Fe, Ni, Se and Zn from edible seaweed. Microchem J 108: 92-99./
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Seo HM, Lee JH. 2013. Physicochemical and antioxidant properties of yanggaeng incorporated with black sesame powder. J Korean Soc Food Sci Nutr 42: 143-147./
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