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Cha, Y.S., Kim, S.R., Yang, J.A., Back, H.I., Kim, M.G., Jung, S.J., Song, W.O. and Chae, S.W. (2013) Kochujang, Fermented Soybean-Based Red Pepper Paste, Decreases Visceral Fat and Improves Blood Lipid Profiles in Overweight Adults. Nutrition & Metabolism, 10, 24.
http://dx.doi.org/10.1186/1743-7075-10-24

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