. 2014 Dec 31;19(4):348–352. doi: 10.3746/pnf.2014.19.4.348
Copyright © 2014 by The Korean Society of Food Science and Nutrition. All rights Reserved.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.