Kochujang, a Fermented Soybean-based Red Pepper Paste, Decreases Visceral Fat and Improves Blood Lipid Profiles in Overweight Adults
This study has been completed.
Sponsor:
Chonbuk National University Hospital
Information provided by:
Chonbuk National University Hospital
ClinicalTrials.gov Identifier:
NCT01532375
First received: February 10, 2012
Last updated: February 13, 2012
Last verified: February 2012
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No Study Results Posted on ClinicalTrials.gov for this Study
| Study Status: | This study has been completed. |
|---|---|
| Study Completion Date: | March 2010 |
| Primary Completion Date: | March 2010 (Final data collection date for primary outcome measure) |