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Short-term heating reduces the anti-inflammatory effects of fresh raw garlic extracts on the LPS-induced production of NO and pro-inflammatory cytokines by downregulating allicin activity in RAW 264.7 macrophages
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 강다원 | - |
| dc.date.accessioned | 2023-08-04T17:45:36Z | - |
| dc.date.available | 2023-08-04T17:45:36Z | - |
| dc.date.issued | 2013-04-26 | - |
| dc.identifier.uri | https://scholarworks.gnu.ac.kr/handle/sw.gnu/63331 | - |
| dc.title | Short-term heating reduces the anti-inflammatory effects of fresh raw garlic extracts on the LPS-induced production of NO and pro-inflammatory cytokines by downregulating allicin activity in RAW 264.7 macrophages | - |
| dc.type | Conference | - |
| dc.citation.title | 2013 제21회 기초의학 학술대회 초록집 | - |
| dc.citation.startPage | 163 | - |
| dc.citation.endPage | 163 | - |
| dc.citation.conferenceName | 2013 제21회 기초의학 학술대회 | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferencePlace | 춘천, 한림대학교 | - |
| dc.citation.conferenceDate | 2013-04-26 | - |
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