J Nutr Health. 2017 Apr;50(2):201-201. English. Published online April 30, 2017. https://doi.org/10.4163/jnh.2017.50.2.201 | |
© 2017 The Korean Nutrition Society |
Yukari Takemi,1
and Taejung Woo![]() | |
1Graduate School of Nutrition and Health Sciences, Undergraduate School of Nutrition Sciences, Kagawa Nutrition University, Sakado, 350-0214, Japan. | |
2Department of Food and Nutrition, Changwon National University, Changwon 51140, Korea. | |
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This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by- | |
http://dx.doi.org/10.4163/jnh.2017.50.1.53
Journal of Nutrition and Health (J Nutr Health) 2017; 50(1): 53 ~ 63
The authorship should appear as follows. The publisher would like to apologize for any inconvenience caused.
Before correction
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Takemi, Yukari1 · Woo, Taejung2†
1Graduate School of Nutrition and Health Sciences, Undergraduate School of Nutrition Sciences, Kagawa Nutrition University, Sakado, 350-0214, Japan
2Department of Food and Nutrition, Changwon National University, Changwon 51140, Korea
After correction
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Woo, Taejung1† · Takemi, Yukari2
1Department of Food and Nutrition, Changwon National University, Changwon 51140, Korea
2Graduate School of Nutrition and Health Sciences, Undergraduate School of Nutrition Sciences, Kagawa Nutrition University, Sakado, 350-0214, Japan