IN VITRO EVALUATION OF ANTI-INFLAMMATORY ACTIVITY FOR SALAD-FOOD MATERIAL CARPESIUM ABROTANOIDES
Article first published online: 29 DEC 2011
© 2011 Wiley Periodicals, Inc.
Journal of Food Biochemistry
Volume 37, Issue 1, pages 18–25, February 2013
How to Cite
LEE, J.-H., HWANG, K. H. and KIM, G. H. (2013), IN VITRO EVALUATION OF ANTI-INFLAMMATORY ACTIVITY FOR SALAD-FOOD MATERIAL CARPESIUM ABROTANOIDES. Journal of Food Biochemistry, 37: 18–25. doi: 10.1111/j.1745-4514.2011.00591.x
- Issue published online: 28 JAN 2013
- Article first published online: 29 DEC 2011
- Accepted for Publication May 11, 2011
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