Evaluation of Food-derived Functional Ingredients According...

Food Science and Technology Research 2013 Vol. 19; Iss. 3

Evaluation of Food-derived Functional Ingredients According to Activation of PPAR and Suppression of COX-2 Expression

NAKATA, Rieko, TAKIZAWA, Yoshie, TAKAI, Ayako, INOUE, Hiroyasu
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Volume:
19
Year:
2013
Language:
english
Journal:
Food Science and Technology Research
DOI:
10.3136/fstr.19.339
File:
PDF, 496 KB
english, 2013
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