Kochujang, fermented soybean-based red pepper paste, decreases visceral fat and improves blood lipid profiles in overweight adults

Overview of attention for article published in Nutrition & Metabolism, February 2013

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In the top 25% of all research outputs scored by Altmetric
High Attention Score compared to outputs of the same age (93rd percentile)
High Attention Score compared to outputs of the same age and source (93rd percentile)

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