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Journal: Nutrients, 2025
Volume: 17
Number: 1617

Article: Beneficial Effects of Traditional Fermented Soybean Sauce (Kanjang) on Memory Function, Body Water, and Glucose Metabolism: Roles of Gut Microbiota and Neuroinflammation
Authors: by Yu Yue, Hee-Jong Yang, Chen Li, Myeong-Seon Ryu, Ji-Won Seo, Do Youn Jeong and Sunmin Park
Link: https://www.mdpi.com/2072-6643/17/10/1617

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