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Kochujang, fermented soybean-based red pepper paste, decreases visceral fat and improves blood lipid profiles in overweight adults |
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Titel: |
Kochujang, fermented soybean-based red pepper paste, decreases visceral fat and improves blood lipid profiles in overweight adults |
Auteur: |
Cha, Youn-Soo Kim, Soo-Ran Yang, Ji-Ae Back, Hyang-Im Kim, Min-Gul Jung, Su-Jin Song, Won O Chae, Soo-Wan |
Verschenen in: |
Nutrition & metabolism |
Paginering: |
Jaargang 10 (2013) nr. 1 pagina's xx |
Jaar: |
2013-02-26 |
Inhoud: |
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Uitgever: |
BioMed Central, London |
Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
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