Evaluation of Body Changes and the Anti-Obesity Effect after Consumption of Korean Fermented Food, Cheonggukjang: Randomized, Double-Blind Clinical Trial.

Han, A Lum; Jeong, Su-Ji; Ryu, Myeong-Seon; Yang, Hee-Jong; Jeong, Do-Youn; Seo, Yoo-Bin

Han, A Lum; Jeong, Su-Ji; Ryu, Myeong-Seon; Yang, Hee-Jong; Jeong, Do-Youn; Seo, Yoo-Bin.

Afiliação

Han AL; Department of Family Medicine, Wonkwang University Hospital, Iksan 54538, Republic of Korea.
Jeong SJ; Microbial Institute for Fermentation Industry, Sunchang 56048, Republic of Korea.
Ryu MS; Microbial Institute for Fermentation Industry, Sunchang 56048, Republic of Korea.
Yang HJ; Microbial Institute for Fermentation Industry, Sunchang 56048, Republic of Korea.
Jeong DY; Microbial Institute for Fermentation Industry, Sunchang 56048, Republic of Korea.
Seo YB; Department of Family Medicine, Wonkwang University Sanbon Hospital, Sanbon 15865, Republic of Korea.

Foods ; 12(11)2023 May 30.

Article em En | MEDLINE | ID: mdl-37297435