Kim, S.-H.; Shim, Y.Y.; Kim, Y.J.; Reaney, M.J.T.; Chung, M.J.
Anti-Inflammatory Effects of Barley Sprout Fermented by Lactic Acid Bacteria in RAW264.7 Macrophages and Caco-2 Cells. Foods 2024, 13, 1781.
https://doi.org/10.3390/foods13111781
AMA Style
Kim S-H, Shim YY, Kim YJ, Reaney MJT, Chung MJ.
Anti-Inflammatory Effects of Barley Sprout Fermented by Lactic Acid Bacteria in RAW264.7 Macrophages and Caco-2 Cells. Foods. 2024; 13(11):1781.
https://doi.org/10.3390/foods13111781
Chicago/Turabian Style
Kim, Sang-Hyun, Youn Young Shim, Young Jun Kim, Martin J. T. Reaney, and Mi Ja Chung.
2024. "Anti-Inflammatory Effects of Barley Sprout Fermented by Lactic Acid Bacteria in RAW264.7 Macrophages and Caco-2 Cells" Foods 13, no. 11: 1781.
https://doi.org/10.3390/foods13111781
APA Style
Kim, S.-H., Shim, Y. Y., Kim, Y. J., Reaney, M. J. T., & Chung, M. J.
(2024). Anti-Inflammatory Effects of Barley Sprout Fermented by Lactic Acid Bacteria in RAW264.7 Macrophages and Caco-2 Cells. Foods, 13(11), 1781.
https://doi.org/10.3390/foods13111781