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김민걸
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Kochujang, fermented soybean-based red pepper paste, decreases visceral fat and improves blood lipid profiles in overweight adults

Kochujang, fermented soybean-based red pepper paste, decreases visceral fat and improves blood lipid profiles in overweight adults
Title
Kochujang, fermented soybean-based red pepper paste, decreases visceral fat and improves blood lipid profiles in overweight adults
Author
Youn-Soo Cha, Soo-Ran Kim, Ji-Ae Yang, Hyang-Im Back, Min-Gul Kim, Su-Jin Jung, Won O Song, Soo-Wan Chae
Year
2013
Journal
Nutr Metab (Lond)
Details
2013 Feb 26;10(1):24
DOI
10.1186/1743-7075-10-24
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