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Supplementation of Non-Fermented and Fermented Red Ginseng Improves Obese Phenotypes, Lipid and Inflammatory Profiles, and Antioxidant Defense System in High Fat-Fed Rats by Soyeon Jeong, Misun Park, Minji Kang, Yeong-Ju Park, Minkyeong Lee, Cheongbin You, Unsik Hwang, Youngju Song, Hoon Park, Sunhye Lee and Heejae Suh Journal of Food and Nutrition Research. 2021, 9(3), 154-162 doi:10.12691/jfnr-9-3-8

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