Enhancement of anti-inflammatory properties of turmeric by puffing in lipopolysaccharide-stimulated murine macrophages - koreascholar

논문 상세보기

Enhancement of anti-inflammatory properties of turmeric by puffing in lipopolysaccharide-stimulated murine macrophages

Ye Ji Kwon, Woo Ki Kim

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/367240

모든 회원에게 무료로 제공됩니다.

학술대회 및 심포지엄

2018년도 추계 학술대회 및 심포지엄 (2018.11)
p.148

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Ye Ji Kwon(Department of Food Science and Biotechnology, Kyung Hee University)
Woo Ki Kim(Department of Food Science and Biotechnology, Kyung Hee University)

같은 권호 다른 논문