Article Versions Notes

Yue Y, Yang H-J, Li C, Ryu M-S, Seo J-W, Jeong DY, Park S. Beneficial Effects of Traditional Fermented Soybean Sauce (Kanjang) on Memory Function, Body Water, and Glucose Metabolism: Roles of Gut Microbiota and Neuroinflammation. Nutrients. 2025; 17(10):1617. https://doi.org/10.3390/nu17101617

Yue, Yu, Hee-Jong Yang, Chen Li, Myeong-Seon Ryu, Ji-Won Seo, Do Youn Jeong, and Sunmin Park. 2025. "Beneficial Effects of Traditional Fermented Soybean Sauce (Kanjang) on Memory Function, Body Water, and Glucose Metabolism: Roles of Gut Microbiota and Neuroinflammation" Nutrients 17, no. 10: 1617. https://doi.org/10.3390/nu17101617

Yue, Y., Yang, H.-J., Li, C., Ryu, M.-S., Seo, J.-W., Jeong, D. Y., & Park, S. (2025). Beneficial Effects of Traditional Fermented Soybean Sauce (Kanjang) on Memory Function, Body Water, and Glucose Metabolism: Roles of Gut Microbiota and Neuroinflammation. Nutrients, 17(10), 1617. https://doi.org/10.3390/nu17101617