Journal of the East Asian Society of Dietary Life最新文献

Changes of Ginsenoside Compositions in Cultivated Wild Ginseng with Different Steaming Temperatures and Time 栽培野生人参不同蒸制温度和蒸制时间人参皂苷成分的变化

Journal of the East Asian Society of Dietary Life Pub Date : 2023-10-31 DOI: 10.17495/easdl.2023.10.33.5.415

Gyo-Nam Kim

{"title":"Changes of Ginsenoside Compositions in Cultivated Wild Ginseng with Different Steaming Temperatures and Time","authors":"Gyo-Nam Kim","doi":"10.17495/easdl.2023.10.33.5.415","DOIUrl":"https://doi.org/10.17495/easdl.2023.10.33.5.415","url":null,"abstract":"This study was conducted to investigate changes in the ginsenoside compositions of cultivated wild ginseng caused by steaming at different temperatures (95, 117, 126, and 132℃) and times (10, 30, 50, 70, 90, 110, and 130 min). On increasing steaming temperatures from 95 to 132℃, levels of protopanaxadiol (PPD) ginsenosides Rg3, Rk1, and Rg5 increased from 0.69, 1.11, and 1.79 mg/g to 4.08, 5.16, and 8.98 mg/g, respectively, whereas levels of protopanaxatriol (PPT) ginsenosides Re, Rf, Rg6, F4, Rk3, and Rh4 increased from 2.04, 0.79, 0.53, 0.77, 0.53, and 0.52 mg/g to 2.44, 2.50, 1.83, 2.74, 1.39, and 1.72 mg/g, respectively. Furthermore, amounts of total PPD ginsenosides and total ginsenosides increased on increasing temperature, and total PPT ginsenoside amounts peaked at 126℃. In addition, when the steaming time was increased from 10 to 70 min, amounts of PPD ginsenosides Rg3, Rk1, and Rg5 increased 2.06, 1.90, and 1.89-fold, respectively, and amounts of PPT ginsenosides Rf, Rg6, F4, Rk3, and Rh4 increased 1.22, 1.44, 1.66, 1.61, and 1.95-fold, respectively. However, levels of total PPT ginsenosides and total ginsenosides peaked at a steaming time of 10 min.","PeriodicalId":146729,"journal":{"name":"Journal of the East Asian Society of Dietary Life","volume":"100 ","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135980154","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Citrus (Citrus unshiu Marcov.) Peel Extract on the Antioxidant and Antiadipogenic Activity in 3T3-L1 Adipocytes 柑桔的作用(Citrus unshiu Marcov.)果皮提取物对3T3-L1脂肪细胞抗氧化和抗脂肪生成活性的影响

Journal of the East Asian Society of Dietary Life Pub Date : 2023-10-31 DOI: 10.17495/easdl.2023.10.33.5.375

Hee-Bin Ku, Gyo-Nam Kim

{"title":"Effect of Citrus (Citrus unshiu Marcov.) Peel Extract on the Antioxidant and Antiadipogenic Activity in 3T3-L1 Adipocytes","authors":"Hee-Bin Ku, Gyo-Nam Kim","doi":"10.17495/easdl.2023.10.33.5.375","DOIUrl":"https://doi.org/10.17495/easdl.2023.10.33.5.375","url":null,"abstract":"본 연구에서는 가공 후 폐기되는 진피의 활용방안을 강구하기 위한 기초연구로써, 진피를 열수 추출하여 CPE를 제조한 후, 항산화 및 항비만 활성을 평가하고자 하였다. 항산화 실험으로 DPPH 라디칼 소거 활성 시험법을 통해 CPE는 10, 50, 100, 250, 500 및 1,000 μg/mL에서 농도 의존적으로 항산화 활성을 나타냈다. 그리고 3T3-L1 전지방세포에 CPE를 농도별로 처리하여 세포독성을 나타내지 않는 50, 100, 200 및 400 μg/mL 농도에서 CPE의 처리는 농도 의존적으로 adipogenesis 과정을 조절하여 비만의 원인이 되는 지방구의 생성을 억제하였다. 본 연구를 종합해 볼 때, 가공 부산물로 폐기되는 진피의 항산화 및 항비만 기능성 식품의 천연 소재로 활용될 수 있다는 가능성을 보여주는 결과로 사료되며, 추후 진피의 주요 생리활성 물질과 adipogenesis 과정에 관여하는 핵심 전사인자들의 발현 조절 수준 확인에 대한 추가적인 실험이 수행되어야 할 것으로 판단된다.","PeriodicalId":146729,"journal":{"name":"Journal of the East Asian Society of Dietary Life","volume":"136 8","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135980155","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Quality Characteristics of Gwahaju (Korean Traditional Fortified Rice Wine) Prepared with Different Amounts of Red-Fleshed Dragon Fruit (Hylocereus polyrhizus) Powder 不同用量火龙果粉配制瓜哈酒的品质特性

Journal of the East Asian Society of Dietary Life Pub Date : 2023-10-31 DOI: 10.17495/easdl.2023.10.33.5.405

Eun-Jung Choo, So-Yeon Jin

{"title":"Quality Characteristics of Gwahaju (Korean Traditional Fortified Rice Wine) Prepared with Different Amounts of Red-Fleshed Dragon Fruit (Hylocereus polyrhizus) Powder","authors":"Eun-Jung Choo, So-Yeon Jin","doi":"10.17495/easdl.2023.10.33.5.405","DOIUrl":"https://doi.org/10.17495/easdl.2023.10.33.5.405","url":null,"abstract":"본 연구에서는 귀화 작물로 최근 국내에서 재배되고 있는 적용과의 껍질과 과육을 분말로 제조하고, 이를 우리나라 전통 혼양주인 과하주에 첨가하여, 품질 특성과 항산화능, 관능적 특성을 평가하였다. 숙성기간이 지남에 따라 적용과 과하주의 알코올 함량은 소폭 감소하는 경향을 나타냈으며, 숙성 완료 후 과하주의 알코올 함량은 21.33∼21.64로 측정되었다. 과하주의 숙성 후 pH는 4.01∼4.09로 측정되었으며, 가용성 고형물의 함량은 숙성기간이 지남에 따라 소폭 증가하는 경향이었으며, 적용과 과하주의 최종 가용성 고형물 함량은 22.47∼22/87 Brix %로 측정되었다. 알코올 함량과 pH, 가용성 고형물 함량의 경우, 적용과 첨가량에 따른 일정한 경향은 보이지 않았다. 색도의 경우 명도는 적용과 첨가군의 경우 숙성기간이 증가함에 따라 명도가 높아졌으며, 적용과 첨가량이 증가함에 따라 명도는 낮아졌다. 적색도는 적용과 첨가군에서 숙성기간이 지남에 따라 감소하는 경향이었으나, 적용과 첨가량이 증가함에 따라 적색도는 증가하였다. 황색도의 경우에는, 숙성기간과 적용과 첨가량이 증가할수록 황색도 또한 증가하는 경향을 나타냈다. 적용과 분말 첨가량에 따른 과하주의 총 폴리페놀 함량과 DPPH 자유 라디칼 소거능 측정 결과, 적용과 첨가량이 증가할수록 폴리페놀 함량과 항산화능이 모두 증가하는 경향을 나타내었다. 관능적 특성평가 결과, 적용과 첨가량이 증가함에 따라 색, 향, 맛에 대한 기호도가 증가하였으며, 적색 강도와 단맛강도가 높게 평가되었으며, 1% 첨가 과하주의 전반적인 기호도가 높게 나타났다. 이상의 연구결과를 통하여 과하주에 적용과 분말을 첨가하는 것은 과하주의 항산화능을 높여 기능성을 부여할 뿐 아니라, 과하주의 적색도를 높여 색에 대한 기호를 높이고, 향과 맛에 긍정적인 영향을 미치는 것으로 사료된다. 따라서 전반적인 기호도를 고려할 때 적용과 1% 첨가가 관능적 기호도를 가장 높일 수 있는 첨가량으로 사료되며, 적용과 분말은 과하주와 같은 전통주뿐만 아니라, 기능성 천연색소로서 식품 및 다양한 산업에 응용할 수 있을 것으로 기대한다.","PeriodicalId":146729,"journal":{"name":"Journal of the East Asian Society of Dietary Life","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135980157","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparison of the Quality Characteristics of Commodity and Non-Commodity Tomatoes Based on Drying Conditions 基于干燥条件的商品番茄与非商品番茄品质特性比较

Journal of the East Asian Society of Dietary Life Pub Date : 2023-10-31 DOI: 10.17495/easdl.2023.10.33.5.456

Jun-Ho Yu, Seon-Joo Park, Hae-Jeung Lee

{"title":"Comparison of the Quality Characteristics of Commodity and Non-Commodity Tomatoes Based on Drying Conditions","authors":"Jun-Ho Yu, Seon-Joo Park, Hae-Jeung Lee","doi":"10.17495/easdl.2023.10.33.5.456","DOIUrl":"https://doi.org/10.17495/easdl.2023.10.33.5.456","url":null,"abstract":"본 연구에서는 열풍건조 방법으로 토마토 분말을 제조하기 위한 적정 온도와 시간을 제안하기 위하여 60℃에서 18시간, 20시간, 22시간, 70℃에서 18시간, 20시간, 22시간 건조하여 제조한 분말의 이화학적 품질 특성과 항산화 특성을 비교 평가하였다. 또한, 동일한 토양에서 재배되고, 동일한 시기에 수확된 상품과와 비상품과 토마토의 이화학적 품질 특성과 항산화 특성을 비교 평가하였다.BR 토마토 분말을 60℃로 건조하여 제조하였을 때, 수분함량은 시간이 지남에 따라 유의적으로 감소하였으나, 70℃에서는 시간에 따른 차이를 보이지 않았으며, 동일 건조 조건에서 상품과와 비상품과의 수분 함량의 차이는 보이지 않았다. 색도는 건조 온도가 높아지고 시간이 길어질수록 명도를 나타내는 L값이 감소하고, a값과 b값도 감소하는 경향을 보였으나, 동일 건조조건에서의 상품과와 비상품과의 색도 차이는 보이지 않았다. 당도의 경우도 60℃에서는 건조 시간이 지날수록 당도가 증가하였으나, 70℃에서는 건조 시간에 따른 당도의 변화가 유의적이지 않았다. 총 폴리페놀과 총 플라보노이드의 함량은 건조온도와 시간에 따른 차이를 보이지 않았으며, 동일 건조조건에서 상품과와 비상품과의 차이도 보이지 않았다. 결론적으로 토마토 분말의 열풍건조 조건은 60℃에서 18시간 건조하였을 때 다른 조건과 큰 차이를 보이지 않았으며 색도가 가장 좋은 결과를 보여 경제성과 소비자의 기호도를 고려하였을 때, 60℃에서 18시간 건조하는 것이 가장 바람직할 것으로 보인다. 또한, 동일한 건조 조건에서 상품과와 비상품과 토마토 분말은 이화학적 품질 특성화 항산화 특성의 차이를 보이지 않았으므로 비상품과에 대한 소비자의 인식도 향상에 도움을 줄 것으로 보인다. 또한, 비상품과 토마토를 활용하여 분말을 제조하여 가공식품에 활용한다면 우리나라 농가의 가공농산물의 부가가치 창출로 농가소득의 안정을 기대할 수 있을 것으로 보인다.","PeriodicalId":146729,"journal":{"name":"Journal of the East Asian Society of Dietary Life","volume":"66 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135980152","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Optimization of Accelerated Solvent Extraction of Polar and Non-polar Ginsenosides from Red Ginseng Using the Response Surface Methodology 响应面法优化红参中极性和非极性人参皂苷加速溶剂提取工艺

Journal of the East Asian Society of Dietary Life Pub Date : 2023-10-31 DOI: 10.17495/easdl.2023.10.33.5.383

Ji-Sang Kim

{"title":"Optimization of Accelerated Solvent Extraction of Polar and Non-polar Ginsenosides from Red Ginseng Using the Response Surface Methodology","authors":"Ji-Sang Kim","doi":"10.17495/easdl.2023.10.33.5.383","DOIUrl":"https://doi.org/10.17495/easdl.2023.10.33.5.383","url":null,"abstract":"The objective of this study was to employ the response surface methodology (RSM) to model and enhance the accelerated solvent extraction (ASE) technique for the extraction of polar ginsenosides, non-polar ginsenosides, and total ginsenosides from red ginseng. To achieve this, a novel ASE-based method was developed and combined with RSM modeling and optimization. The RSM approach, utilizing a five-level, three-factor central composite design, was employed to determine the optimal combination of extraction parameters. In summary, the optimal extraction conditions for polar ginsenosides, non-polar ginsenosides, and total ginsenosides were as follows: an extraction solvent consisting of 88.64% ethanol, extraction temperatures of 82.30℃, 190.96℃, and 64.19℃, respectively, extraction times of 19.74, 28.77, and 28.77 min, respectively, and one extraction cycle. Under these optimized conditions, the experimental extraction yields for polar ginsenosides, non-polar ginsenosides, and total ginsenosides closely matched the predicted yields of 134.91, 68.86, and 149.35 mg/g, respectively, which were in excellent agreement with the model’s predictions. Therefore, to conclude, the present study provided a new and efficient method for the extraction of ginsenosides from red ginseng.","PeriodicalId":146729,"journal":{"name":"Journal of the East Asian Society of Dietary Life","volume":"76 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136017972","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Effects of the Day of the Week, Season, and Weather on Alcohol Consumptions by Types - Focused on Korean Traditional Liquor, Wine, Liquor, Soju, Beer - 以韩国传统酒、葡萄酒、白酒、烧酒、啤酒为对象，分析了不同季节、季节、天气对酒类消费的影响

Journal of the East Asian Society of Dietary Life Pub Date : 2023-10-31 DOI: 10.17495/easdl.2023.10.33.5.434

Hyung-Ann Jung, Kyeong-Jun Kim, Min-Hee Cho, Chang-jae Lee, Yun-Suk Lee

{"title":"The Effects of the Day of the Week, Season, and Weather on Alcohol Consumptions by Types - Focused on Korean Traditional Liquor, Wine, Liquor, Soju, Beer -","authors":"Hyung-Ann Jung, Kyeong-Jun Kim, Min-Hee Cho, Chang-jae Lee, Yun-Suk Lee","doi":"10.17495/easdl.2023.10.33.5.434","DOIUrl":"https://doi.org/10.17495/easdl.2023.10.33.5.434","url":null,"abstract":"This study aimed to understand the effects of the day of the week, season, and weather factors on the sale volumes of various types of alcohol. The data was taken from a combination of payment big data from Lotte Mart, a large retailer, and synoptic meteorological observation data. The results of the study were as follows: First, alcohol sold more on weekends, in winter, and when the humidity was high. Second, when weather factors were used in the analysis, the influence of seasonal factors decreased. Third, the effects of season and weather on alcohol sales were different for each type of alcohol. Beer, unlike other types of alcohol that sold more in winter, sold more in summer. Liquor and soju, which are distilled liquors, had the same factors influencing sales. Traditional liquor sold more in winter, and soju and beer sold more, especially on weekends. This study is significant in that it comprehensively identified the trends of alcohol consumption by simultaneously examining the consumption of several types of alcohol.","PeriodicalId":146729,"journal":{"name":"Journal of the East Asian Society of Dietary Life","volume":"536 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135980153","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Steaming and Ultrasound Treatment on Sulforaphane and Allyl Isothiocyanate Content of Brussels Sprouts (Brassica oleracea var. gemmifera) 蒸、超声处理对抱子甘蓝萝卜硫素和异硫氰酸烯丙酯含量的影响

Journal of the East Asian Society of Dietary Life Pub Date : 2023-10-31 DOI: 10.17495/easdl.2023.10.33.5.365

Ji-Sang Kim

{"title":"Effect of Steaming and Ultrasound Treatment on Sulforaphane and Allyl Isothiocyanate Content of Brussels Sprouts (Brassica oleracea var. gemmifera)","authors":"Ji-Sang Kim","doi":"10.17495/easdl.2023.10.33.5.365","DOIUrl":"https://doi.org/10.17495/easdl.2023.10.33.5.365","url":null,"abstract":"The objective of this study was to investigate the effect of different durations of steaming (ranging from 1 to 10 min) and ultrasound treatments at various intensities (200 w, 400 w, 600 w, 800 w, or 1,000 w) and durations (10, 30, or 60 min) on the levels of sulforaphane (SFN) and allyl isothiocyanates (AITC) in Brussels sprouts. The SFN content continued to increase up to 3 min of steaming time, after which it decreased. However, even after this decrease, the content remained significantly higher (p0.05) than that of the raw sample, reaching its maximum value of 1,095.57±7.24 μg/100 g fresh weight (FW) at 3 min of steaming time. In response to the increase in ultrasonic power intensity, the SFN content exhibited an upward trend, followed by a decrease. The highest SFN content was observed at an ultrasonic power intensity of 200 w and a processing time of 60 min (1,312.78±14.02 μg/100 g FW). Additionally, the AITC content continued to increase up to 3 min of steaming time (466.31±3.34 μg/100 g FW), followed by a subsequent decrease, maintaining a consistent level from 4 to 7 min of steaming time. With the ultrasonic treatment, the AITC content increased until an intensity of 400 w was reached, after which it declined beyond 600 w. The treatment conditions yielding the highest content were identified as 200 w and 60 min. Thus, this study demonstrates that both steaming and ultrasonic treatment can affect myrosinase enzyme inactivation and suggests that ultrasonic treatment may yield higher increases in SFN and AITC content for Brussels sprouts compared to steaming.","PeriodicalId":146729,"journal":{"name":"Journal of the East Asian Society of Dietary Life","volume":"536 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135980160","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Optimization of Kimbugak Prepared with Waxy Black Rice Flour, Black Soybean Powder, and Garlic Juice using Response Surface Methodology 响应面法优化黑米粉、黑豆粉、大蒜汁配制金酒的工艺条件

Journal of the East Asian Society of Dietary Life Pub Date : 2023-10-31 DOI: 10.17495/easdl.2023.10.33.5.422

Ji-Eun Lee, Young-Sook Lee, Hyeon-Hee Yu, Jeong-Ok Rho

{"title":"Optimization of Kimbugak Prepared with Waxy Black Rice Flour, Black Soybean Powder, and Garlic Juice using Response Surface Methodology","authors":"Ji-Eun Lee, Young-Sook Lee, Hyeon-Hee Yu, Jeong-Ok Rho","doi":"10.17495/easdl.2023.10.33.5.422","DOIUrl":"https://doi.org/10.17495/easdl.2023.10.33.5.422","url":null,"abstract":"This study examined the optimal proportions of waxy black rice flour, black soybean powder, and garlic juice for preparing of Kimbugak. The experiment was designed according to the central composite design of the response surface methodology (RSM). To develop Kimbugak using RSM, waxy black rice flour, black soybean powder, and garlic juice were set as the independent variables. The experimental data on physicochemical and textural properties and sensory evaluation were fitted to various models. Among the responses, L-value (p0.05), a-value (p0.05), and b-value (p0.01), the sensory properties of appearance (p0.05), mouthfeel (p0.05), and overall acceptability (p0.05) showed significant correlations with the proportions of waxy black rice flour, black soybean powder, and garlic juice. From these results, the optimal formulation was calculated by applying numerical and graphical methods, and was determined to be 49.84 g waxy black rice flour, 10.75 g black soybean powder, and 3.35 g garlic juice. We believe Kimbugak prepared with waxy black rice flour, black soybean powder, and garlic juice could contribute to the development of a functional product that would meet various consumer preferences and increase the acceptability of such products.","PeriodicalId":146729,"journal":{"name":"Journal of the East Asian Society of Dietary Life","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135980158","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Quality Evaluation of Gwapyeon Made with the Addition of Orange Juice 添加橙汁的果平粉的质量评价

Journal of the East Asian Society of Dietary Life Pub Date : 2023-10-31 DOI: 10.17495/easdl.2023.10.33.5.395

Kun-Ok Kang, Soo-In Ryu, Nam-Yong Chung

引用次数: 0

Association between Ultra-processed Food Intake and hs-CRP (High-Sensitivity C-Reactive Protein) in Korean Adults 韩国成年人超加工食品摄入量与hs-CRP(高敏c反应蛋白)之间的关系

Journal of the East Asian Society of Dietary Life Pub Date : 2023-10-31 DOI: 10.17495/easdl.2023.10.33.5.443

Gyoung-Won Shin

引用次数: 0