Anti-inflammatory effects of five commercially available mushroom species determined in lipopolysaccharide and interferon-γ activated murine macrophages

标题
Anti-inflammatory effects of five commercially available mushroom species determined in lipopolysaccharide and interferon-γ activated murine macrophages
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 148, Issue -, Pages 92-96
出版商
Elsevier BV
发表日期
2013-10-15
DOI
10.1016/j.foodchem.2013.10.015

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