Anti-inflammatory Effect of Fermented Soybean Paste Containing a Halophytes Suaeda asparagoides (Miq.) Powder on RAW 264.7 Cells

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한국식품영양학회 (The Korean Society of Food and Nutrition)

저자

Na-Young Gil(Fermented Processing Food Science Division, Department of Agrofood Resource, NAS, RDA)
Bo-Young Choi(Jeonju Center, Korea Basic Science Institute)
Soo-Hwan Yeo(Fermented Processing Food Science Division, Department of Agrofood Resource, NAS, RDA)
So-Young, Kim(Fermented Processing Food Science Division, Department of Agrofood Resource, NAS, RDA)

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