References
1. Lee MS. Lipid composition and differences in crude fat contents in wheat flour and dry noodles according to determination methods. Korean J Food Nutr 2010;23(3):381–385.
2. Lim SH, Kim JB, Cho YS, Choi YM, Park HJ, Kim SN. National standard food composition tables provide the infrastructure for food and nutrition research according to policy and industry. Korean J Food Nutr 2013;26(4):886–894.
3. Kwon KI, Park SH, Lee JH, Kim JY, Yoo KS, Lee JS. Prevalence of nutrition labeling and claims on processed, and packaged foods. Korean J Community Nutr 2007;12(2):206–213.
4. Murphy SP, White KK, Park SY, Sharma S. Multivitamin-multimineral supplements' effect on total nutrient intake. Am J Clin Nutr 2007;85(1):280S–284S.
5. Kim SH, Han JH, Kim WY. Consumption of health functional foods by elementary schoolchildren in Korea. Korean J Nutr 2010;43(2):161–170.
6. Kim MG, Kim YS, Kim YS, Lee SB, Ryu KS, Yoon MH. A study on the content of minerals in fortified food. J Food Hyg Saf 2014;29(2):99–104.
8. Voko Z, Hollander M, Hofman A, Koudstaal PJ, Breteler MM. Dietary antioxidants and the risk of ischemic stroke: the Rotterdam Study. Neurology 2003;61(9):1273–1275.
9. Hamilton IM, Gilmore WS, Benzie IF, Mulholland CW, Strain JJ. Interactions between vitamins C and E in human subjects. Br J Nutr 2000;84(3):261–267.
10. Phillips KM, Tarragó-Trani MT, Gebhardt SE, Exler J, Patterson KY, Haytowitz DB, et al. Stability of vitamin C in frozen raw fruit and vegetable homogenates. J Food Compost Anal 2010;23(3):253–259.
11. Frei B, Lawson S. Vitamin C and cancer revisited. Proc Natl Acad Sci 2008;105(32):11037–11038.
12. Brewster MA. Nutritional Elements and Clinical Biochemistry: Role of Vitamin C in Health and Disease NY: Springer US; 1980. p. 69–115.
13. Layrissem M, Mariunez-torres C, Gonzales M. Measurement of the total daily dietary iron absorption by the extrinsic tag model. Am J Clin Nutr 1974;27(2):152–162.
14. Rossander L, Hallberg L, Bjorn-Rasmussen E. Absorption of iron from breakfast meals. Am J Clin Nutr 1979;32(12):2484–2489.
15. Charnley M, Abayomi J. Micronutrients and the use of vitamin and mineral supplements during pregnancy and lactation. Br J Midwifery 2016;24(6):405–414.
16. Institute of Medicine (US) Panel on Micronutrients. Dietary reference intakes for vitamin A, vitamin K, arsenic, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, silicon, vanadium, and zinc Washington: National Academies Press; 2000. p. 290–300.
17. Shin Y, Kim SD, Kim BS, Yun ES, Chang MS, Jung SO. The content of minerals and vitamins in commercial beverages and liquid teas. J Food Hyg Saf 2011;26(4):322–329.
18. Chang SO. The evaluation of nutrients and health functional elements presented at nutrition labels of various beverages in the market. Korean J Nutr 2007;40(6):558–565.
20. Choi WS, Kim YJ, Jung JY, Kim TJ, Jung BM, Kim ER. Research for selecting the optimized vitamin C analysis method. Korean J Food Sci Technol 2005;37(6):861–865.
21. Aust SD, Morehouse LA, Thomas CE. Role of metals in oxygen radical reactions. J Free Radic Biol Med 1985;1(1):3–25.
22. Miller DM, Buettenr GR, Aust SD. Transition metals as catalysts of “Autoxidation” reactions. Free Radic Biol Med 1990;8(1):95–108.
23. World Health Organization. Scurvy and its prevention and control in major emergencies Geneva, Swiss: World Health Organization; 1999. p. 17. p. 22.
24. Kim OH, Kim ES. A study on the mineral content of calciumfortified foods in Korea. J Korean Soc Food Sci Nutr 2003;32(1):96–101.
25. Jacob RA, Sotoudeh G. Vitamin C function and status in chronic disease. Nutr Clin Care 2002;5(2):66–74.
26. McLean-Meyinsse PE. An analysis of nutritional label use in the Southern United States. J Food Distrib Res 2001;32(1):110–114.
27. Teucher B, Olivares M, Cori H. Enhancers of iron absorption: ascorbic acid and other organic acids. Int J Vitam Nutr Res 2004;74(6):403–419.
28. Sayers MH, Lynch SR, Charlton RW, Bothwell TH, Walker RB, Mayet F. Iron absorption from rice meals cooked with fortified salt containing ferrous sulphate and ascorbic acid. Br J Nutr 1974;31(3):367–375.