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Ham D, Jun S, Kang M, Paik H-Y, Joung H, Shin S. Consumption of Korean Foods with High Flavonoid Contents Reduces the Likelihood of Having Elevated C-Reactive Protein Levels: Data from the 2015–2017 Korea National Health and Nutrition Examination Survey. Nutrients. 2019; 11(10):2370. https://doi.org/10.3390/nu11102370

Ham, Dongwoo, Shinyoung Jun, Minji Kang, Hee-Young Paik, Hyojee Joung, and Sangah Shin. 2019. "Consumption of Korean Foods with High Flavonoid Contents Reduces the Likelihood of Having Elevated C-Reactive Protein Levels: Data from the 2015–2017 Korea National Health and Nutrition Examination Survey" Nutrients 11, no. 10: 2370. https://doi.org/10.3390/nu11102370

Ham, D., Jun, S., Kang, M., Paik, H.-Y., Joung, H., & Shin, S. (2019). Consumption of Korean Foods with High Flavonoid Contents Reduces the Likelihood of Having Elevated C-Reactive Protein Levels: Data from the 2015–2017 Korea National Health and Nutrition Examination Survey. Nutrients, 11(10), 2370. https://doi.org/10.3390/nu11102370