낫토 (Korean Wikipedia)

Analysis of information sources in references of the Wikipedia article "낫토" in Korean language version.

refsWebsite

Global rank Korean rank

2^nd place

3^rd place

4^th place

1^st place

7,189^th place

4,013^th place

447^th place

433^rd place

4,017^th place

4,483^rd place

dailypress.com

McCloud, Tina (1992년 12월 7일). “Natto: A Breakfast Dish That's An Acquired Taste”. Daily Press. 2013년 4월 20일에 원본 문서에서 보존된 문서. 2012년 12월 25일에 확인함. It is a traditional soybean breakfast food from northern Japan and it's called natto. [...] As a breakfast food, natto is usually served over steamed rice and mixed with mustard and soy sauce.

Schurgers, LJ; Vermeer, C (November 2000). “Determination of phylloquinone and menaquinones in food. Effect of food matrix on circulating vitamin K concentrations.”. 《Haemostasis》 30 (6): 298–307. doi:10.1159/000054147. PMID 11356998.
National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). 〈Chapter 4: Potassium: Dietary Reference Intakes for Adequacy〉. Oria, Maria; Harrison, Meghan; Stallings, Virginia A. 《Dietary Reference Intakes for Sodium and Potassium》. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). 120–121쪽. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. 2024년 12월 5일에 확인함.

National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). 〈Chapter 4: Potassium: Dietary Reference Intakes for Adequacy〉. Oria, Maria; Harrison, Meghan; Stallings, Virginia A. 《Dietary Reference Intakes for Sodium and Potassium》. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). 120–121쪽. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. 2024년 12월 5일에 확인함.

Schurgers, LJ; Vermeer, C (November 2000). “Determination of phylloquinone and menaquinones in food. Effect of food matrix on circulating vitamin K concentrations.”. 《Haemostasis》 30 (6): 298–307. doi:10.1159/000054147. PMID 11356998.
National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). 〈Chapter 4: Potassium: Dietary Reference Intakes for Adequacy〉. Oria, Maria; Harrison, Meghan; Stallings, Virginia A. 《Dietary Reference Intakes for Sodium and Potassium》. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). 120–121쪽. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. 2024년 12월 5일에 확인함.

United States Food and Drug Administration (2024). “Daily Value on the Nutrition and Supplement Facts Labels”. 《FDA》. 2024년 3월 27일에 원본 문서에서 보존된 문서. 2024년 3월 28일에 확인함.
McCloud, Tina (1992년 12월 7일). “Natto: A Breakfast Dish That's An Acquired Taste”. Daily Press. 2013년 4월 20일에 원본 문서에서 보존된 문서. 2012년 12월 25일에 확인함. It is a traditional soybean breakfast food from northern Japan and it's called natto. [...] As a breakfast food, natto is usually served over steamed rice and mixed with mustard and soy sauce.