Application of stabilizer improves stability of nanosuspended branched-chain amino acids and anti-inflammatory effect in LPS-induced RAW 264.7 cells
저자
Hyun Suk Kim, Hyung-Seok Yu, Jae Hoon Lee, Gyu Whan Lee, Seung Jun Choi, Pahn-Shick Chang, Hyun-Dong Paik
저널 정보
Food Science and Biotechnology
출간연도
2018
링크
Application of stabilizer improves stability of nanosuspended branched-chain amino acids and anti-inflammatory effect in LPS-induced RAW 264.7 cells