Seong, P., Seo, H., Lee, G., Cho, S., Kim, Y., Kang, S., . . . Van-Ba, H. (2016). Cholesterol-lowering and lipid oxidation reduction potentials of traditional seasonings in Salchichon dry-fermented sausages. J Food Sci Technol.

Seong, Pil-Nam, Hyun-Woo Seo, Ga-Young Lee, Soo-Hyun Cho, Yoon-Seok Kim, Sun-Moon Kang, Jin-Hyoung Kim, Beom-Young Park, and Hoa Van-Ba. "Cholesterol-lowering and Lipid Oxidation Reduction Potentials of Traditional Seasonings in Salchichon Dry-fermented Sausages." J Food Sci Technol 2016.

Seong, Pil-Nam, et al. "Cholesterol-lowering and Lipid Oxidation Reduction Potentials of Traditional Seasonings in Salchichon Dry-fermented Sausages." J Food Sci Technol 2016.