- 작성일
- 2021.09.18
- 수정일
- 2021.09.18
- 작성자
-
김민걸
- 조회수
- 34
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
- 다음글
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Development and validation of an LC-MS/MS method for determination of compound K in human plasma and clinical application
김민걸
2021-09-18 23:30:43.0
- 이전글
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Confirmation of Schizandrin as a Marker Compound in Jangsu Omija Powder
김민걸
2021-09-18 23:30:26.0