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1 Ergebnisse
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Anti‐inflammatory effect from extracts of Red Chinese cabba..:
Kwak, Jung Hyun
;
Kim, Yoonji
;
Ryu, Soo In
...
Food Science & Nutrition. 8 (2020) 4 - p. 1898-1903 , 2020
Link:
https://doi.org/10.1002/fsn3.1472
RT Journal T1
Anti‐inflammatory effect from extracts of Red Chinese cabbage and Aronia in LPS‐stimulated RAW 264.7 cells
UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_fsn3.1472&Exemplar=1&LAN=DE A1 Kwak, Jung Hyun A1 Kim, Yoonji A1 Ryu, Soo In A1 Lee, Minho A1 Lee, Hyo‐Jeong A1 Lim, Yong Pyo A1 Paik, Jean Kyung PB Wiley YR 2020 SN 2048-7177 SN 2048-7177 JF Food Science & Nutrition VO 8 IS 4 SP 1898 OP 1903 LK http://dx.doi.org/https://doi.org/10.1002/fsn3.1472 DO https://doi.org/10.1002/fsn3.1472 SF ELIB - SuUB Bremen
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