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1
Chemical Characteristics of Commercial Korean Soy Sauce Produced by Alkali Treatment Following Acidic Hydrolysis
Chemical Characteristics of Commercial Korean Soy Sauce Produced by Alkali Treatment Following Acidic Hydrolysis
Cho Woo-Jin, | KFN(한국식품영양과학회) | 2002 ,
2
Hepatopotective Effects of Black Rice on Superoxide Anion Radicals in HepG2 Cells
Hepatopotective Effects of Black Rice on Superoxide Anion Radicals in HepG2 Cells
Sangin Shim, | 한국식품과학회 | 2006 ,
3
Effects of Oenanthe javanica on Transcriptional Regulation of COX-2 by Inhibiting Translocation of p65 Subunit in LPS-Stimulated Murine Peritoneal Macrophages
Effects of Oenanthe javanica on Transcriptional Regulation of COX-2 by Inhibiting Translocation of p65 Subunit in LPS-Stimulated Murine Peritoneal Macrophages
Jeongmin Lee, | 한국식품과학회 | 2006 ,
4
Ethanol Extract of Oenanthe javanica Modulates Inflammatory Response by Inhibiting NF-kB Mediated Cyclooxygenase-2 Expression in RAW 264.7 Macrophage
Ethanol Extract of Oenanthe javanica Modulates Inflammatory Response by Inhibiting NF-kB Mediated Cyclooxygenase-2 Expression in RAW 264.7 Macrophage
Jeongmin Lee, Namjoo Kim, Dong-Hyeok Cho, Min-You, | Korean Societyof Food Science&Technology | 2006 ,
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