Kim, Mijeong <br/><br/>
Superiority of traditional cooking process for bugak (Korean traditional fried dish) for plasma lipid reduction.  [electronic resource] 

 -  Journal of medicinal food  Jan 2014 
 - 57-66 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1557-7600 
<br/><br/><label>Standard No.: </label>10.1089/jmf.2013.3057  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Cholesterol--blood<br/>Cooking<br/>Fermentation<br/>Flour--analysis<br/>Hypolipidemic Agents--chemistry<br/>Liver--metabolism<br/>Male<br/>Mice<br/>Mice, Inbred C57BL<br/>Oryza--chemistry<br/>Soybean Oil--chemistry<br/>Triglycerides--blood