E-mail a Link to a Someone Who you'd like to recommend.

E-mail a link to the following content:

Jang Y, Jeon J, Lee SH, Choi YM, Choung MG. Evaluation of the Thiamine, Riboflavin, and Niacin Contents in Fermented Soybean Processed Foods in Various Korean Provinces. Journal of the Korean Society of Food Science and Nutrition 2022;51:688-696. https://doi.org/10.3746/jkfn.2022.51.7.688

Your Name :
E-mail Address From :
E-Mail To :
Subject :
Note(message) :	I thought you would find this article useful. (https://www.e-jkfn.org)
Confirmation code :