UMIN-CTR History
Name： UMIN ID：
| Unique ID issued by UMIN | UMIN000026413 |
|---|---|
| Receipt number | R000030295 |
| Scientific Title | Effects of different cooking methods on blood advanced glycation end products (AGEs): A randomized, cross-over study |
| Date of disclosure of the study information | 2017/03/07 |
| Last modified on | 2018/09/27 12:50:55 |
| No. | Disposal | Last modified on | Item of update | |
|---|---|---|---|---|
| 1 | Insert | 2017/03/06 11:14:17 | ||
| 2 | Update | 2017/03/06 14:43:21 | Key exclusion criteria |
|
| 3 | Update | 2017/06/08 16:42:05 | Recruitment status |
|
| 4 | Update | 2017/09/20 13:05:26 | Email |
|
| 5 | Update | 2017/09/20 19:47:56 | Key exclusion criteria |
|
| 6 | Update | 2018/09/27 12:50:55 | Recruitment status |
