Evaluation of Food-derived Functional Ingredients According to Activation of PPAR and Suppression of COX-2 Expression
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Title
Evaluation of Food-derived Functional Ingredients According to Activation of PPAR and Suppression of COX-2 Expression
Authors
Keywords
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Journal
FOOD SCIENCE AND TECHNOLOGY RESEARCH
Volume 19, Issue 3, Pages 339-345
Publisher
Japanese Society for Food Science and Technology
Online
2013-06-29
DOI
10.3136/fstr.19.339
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