Issues pertaining to Mg, Zn and Cu in the 2020 Dietary Reference Intakes for Koreans

Author:

Chung Hae-Yun1ORCID,Lee Mi-Kyung2ORCID,Kim Wookyoung3ORCID,Choi Mi-Kyeong4ORCID,Kim Se-Hong5ORCID,Kim Eunmee6ORCID,Kim Mi-Hyun4ORCID,Ha Jung-Heun3ORCID,Lee Hongmie7ORCID,Bae Yun-Jung8ORCID,Kwun In-Sook9ORCID

Affiliation:

1. Department of Food and Nutrition, Soongeui Women’s College, Seoul 04628, Korea.

2. Department of Food and Nutrition, Sunchon National University, Suncheon 57922, Korea.

3. Department of Food Science and Nutrition, Dankook University, Cheonan 31116, Korea.

4. Department of Food and Nutrition, Kongju National University, Yesan 32439, Korea.

5. Department of Family Medicine, St. Vincent's Hospital, College of Medicine, The Catholic University of Korea, Suwon 16247, Korea.

6. Department of Dietetics, Samsung Medical Center, Seoul 06351, Korea.

7. Department of Food Science and Nutrition, Daejin University, Pocehon 11159, Korea.

8. Division of Food Science and Biotechnology, Korea National University of Transportation, Jeungpyeong 27909, Korea.

9. Department of Food and Nutrition, College of Life Science, Andong National University, Andong 36729, Korea.

Funder

Ministry of Health and Welfare

Publisher

The Korean Nutrition Society and The Korean Society of Community Nutrition

Subject

Nutrition and Dietetics,Food Science

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