Korean Red Ginseng and Korean black ginseng extracts, JP5 and BG1, prevent hepatic oxidative stress and inflammation induced by environmental heat stress |
Song, Ji-Hyeon
(Department of Food Science and Biotechnology, College of Life Science, CHA University)
Kim, Kui-Jin (Department of Food Science and Biotechnology, College of Life Science, CHA University) Chei, Sungwoo (Department of Food Science and Biotechnology, College of Life Science, CHA University) Seo, Young-Jin (Department of Food Science and Biotechnology, College of Life Science, CHA University) Lee, Kippeum (Department of Food Science and Biotechnology, College of Life Science, CHA University) Lee, Boo-Yong (Department of Food Science and Biotechnology, College of Life Science, CHA University) |
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