Lee, D. G., Lee, J., Jo, K., Lee, C. W., Lee, H. J., Jo, C., & Jung, S. (2017). Improved Oxidative Stability of Enhanced Pork Loins Using Red Perilla Extract. Korean J Food Sci Anim Resour.

Lee, Da Gyeom, Juri Lee, Kyung Jo, Cheol Woo Lee, Hyun Jung Lee, Cheorun Jo, and Samooel Jung. "Improved Oxidative Stability of Enhanced Pork Loins Using Red Perilla Extract." Korean J Food Sci Anim Resour 2017.

Lee, Da Gyeom, et al. "Improved Oxidative Stability of Enhanced Pork Loins Using Red Perilla Extract." Korean J Food Sci Anim Resour 2017.