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Journal: Foods, 2020
Volume: 9
Number: 181
Article:
Enhancement of the Anti-Inflammatory Effect of Mustard Kimchi on RAW 264.7 Macrophages by the Lactobacillus plantarum Fermentation-Mediated Generation of Phenolic Compound Derivatives
Authors:
by
Bao Le, Pham Thi Ngoc Anh and Seung Hwan Yang
Link:
https://www.mdpi.com/2304-8158/9/2/181
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