The Anti-inflammatory Effect of Skipjack Tuna (Katsuwonus pelamis) Oil in LPS-induced RAW 264.7 Cells and Mouse Models
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Kang, Bo-Kyeong
(Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Kim, Min-Ji (Institute of Fisheries Sciences, Pukyong National University) Kim, Koth-Bong-Woo-Ri (Institute of Fisheries Sciences, Pukyong National University) Ahn, Na-Kyung (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) Choi, Yeon-Uk (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) Bark, Si-Woo (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) Pak, Won-Min (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) Kim, Bo-Ram (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) Park, Ji-Hye (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) Bae, Nan-Young (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) Ahn, Dong-Hyun (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) |
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