Evaluation of Food-derived Functional Ingredients According to Activation of PPAR and Suppression of COX-2 Expression
出版年份 2013 全文链接
标题
Evaluation of Food-derived Functional Ingredients According to Activation of PPAR and Suppression of COX-2 Expression
作者
关键词
-
出版物
FOOD SCIENCE AND TECHNOLOGY RESEARCH
Volume 19, Issue 3, Pages 339-345
出版商
Japanese Society for Food Science and Technology
发表日期
2013-06-29
DOI
10.3136/fstr.19.339
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