Effects of Fatty Acid Chain Length and Saturation on RAW 264.7 Murine Macrophages - koreascholar

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Effects of Fatty Acid Chain Length and Saturation on RAW 264.7 Murine Macrophages

Yonghyun Cho, Seungmin Yu, Hyunsung Kim, Hyejeong Park, Sungmin Han, Wooki Kim

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/399205

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학술대회 및 심포지엄

2020 (사)한국산업식품공학회 춘계 학술대회 (2020.08)
p.58

한국산업식품공학회 (Korean Society for Food Engineering)

저자

Yonghyun Cho(Graduate School of Biotechnology, Kyung Hee University)
Seungmin Yu(Graduate School of Biotechnology, Kyung Hee University)
Hyunsung Kim(Graduate School of Biotechnology, Kyung Hee University)
Hyejeong Park(Graduate School of Biotechnology, Kyung Hee University)
Sungmin Han(Graduate School of Biotechnology, Kyung Hee University)
Wooki Kim(Graduate School of Biotechnology, Kyung Hee University)

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