| Authors: |
Kim Y; Department of Internal Medicine, Keimyung University School of Medicine, Daegu, Republic of Korea., Ha K; Department of Food Science and Nutrition, College of Natural Sciences, Jeju National University, Jeju, Republic of Korea., Lee J; Department of Internal Medicine, Seoul National University Boramae Medical Center, Seoul, Republic of Korea.; Department of Internal Medicine, Seoul National University College of Medicine, Seoul, Republic of Korea., Bae E; Department of Internal Medicine, Gyeongsang National University College of Medicine, Jinju, Republic of Korea., Paek JH; Department of Internal Medicine, Keimyung University School of Medicine, Daegu, Republic of Korea., Park WY; Department of Internal Medicine, Keimyung University School of Medicine, Daegu, Republic of Korea., Jin K; Department of Internal Medicine, Keimyung University School of Medicine, Daegu, Republic of Korea., Han S; Department of Internal Medicine, Keimyung University School of Medicine, Daegu, Republic of Korea., Kim DK; Department of Internal Medicine, Seoul National University College of Medicine, Seoul, Republic of Korea.; Department of Internal Medicine, Seoul National University Hospital, Seoul, Republic of Korea., Lim CS; Department of Internal Medicine, Seoul National University Boramae Medical Center, Seoul, Republic of Korea.; Department of Internal Medicine, Seoul National University College of Medicine, Seoul, Republic of Korea., Lee JP; Department of Internal Medicine, Seoul National University Boramae Medical Center, Seoul, Republic of Korea. jungpyolee@snu.ac.kr.; Department of Internal Medicine, Seoul National University College of Medicine, Seoul, Republic of Korea. jungpyolee@snu.ac.kr. |