Ko, J.W.; Chung, Y.-S.; Kwak, C.S.; Kwon, Y.H.
Doenjang, A Korean Traditional Fermented Soybean Paste, Ameliorates Neuroinflammation and Neurodegeneration in Mice Fed a High-Fat Diet. Nutrients 2019, 11, 1702.
https://doi.org/10.3390/nu11081702
AMA Style
Ko JW, Chung Y-S, Kwak CS, Kwon YH.
Doenjang, A Korean Traditional Fermented Soybean Paste, Ameliorates Neuroinflammation and Neurodegeneration in Mice Fed a High-Fat Diet. Nutrients. 2019; 11(8):1702.
https://doi.org/10.3390/nu11081702
Chicago/Turabian Style
Ko, Je Won, Young-Shin Chung, Chung Shil Kwak, and Young Hye Kwon.
2019. "Doenjang, A Korean Traditional Fermented Soybean Paste, Ameliorates Neuroinflammation and Neurodegeneration in Mice Fed a High-Fat Diet" Nutrients 11, no. 8: 1702.
https://doi.org/10.3390/nu11081702
APA Style
Ko, J. W., Chung, Y.-S., Kwak, C. S., & Kwon, Y. H.
(2019). Doenjang, A Korean Traditional Fermented Soybean Paste, Ameliorates Neuroinflammation and Neurodegeneration in Mice Fed a High-Fat Diet. Nutrients, 11(8), 1702.
https://doi.org/10.3390/nu11081702