Publications
Detailed Information
Ultra-Processed Foods as a Less-Known Risk Factor in Cardiovascular Diseases
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Lee, Hae-Young | - |
| dc.date.accessioned | 2022-06-24T08:26:42Z | - |
| dc.date.available | 2022-06-24T08:26:42Z | - |
| dc.date.created | 2022-05-13 | - |
| dc.date.issued | 2022-01 | - |
| dc.identifier.citation | Korean Circulation Journal, Vol.52 No.1, pp.71-73 | - |
| dc.identifier.issn | 1738-5520 | - |
| dc.identifier.uri | https://hdl.handle.net/10371/184075 | - |
| dc.language | 영어 | - |
| dc.publisher | 대한심장학회 | - |
| dc.title | Ultra-Processed Foods as a Less-Known Risk Factor in Cardiovascular Diseases | - |
| dc.type | Article | - |
| dc.identifier.doi | 10.4070/kcj.2021.0362 | - |
| dc.citation.journaltitle | Korean Circulation Journal | - |
| dc.identifier.wosid | 000747757500005 | - |
| dc.identifier.scopusid | 2-s2.0-85122611089 | - |
| dc.citation.endpage | 73 | - |
| dc.citation.number | 1 | - |
| dc.citation.startpage | 71 | - |
| dc.citation.volume | 52 | - |
| dc.identifier.kciid | ART002799303 | - |
| dc.description.isOpenAccess | N | - |
| dc.contributor.affiliatedAuthor | Lee, Hae-Young | - |
| dc.type.docType | Editorial | - |
| dc.description.journalClass | 1 | - |
- Appears in Collections:
- Files in This Item:
- There are no files associated with this item.
Item View & Download Count
Items in S-Space are protected by copyright, with all rights reserved, unless otherwise indicated.